Salmon Recipe

Pasta

1. 1

   Prepare pasta water and cook pasta

   Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add the pasta and cook according to package instructions until just al dente (typically 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside, tossing with 1 teaspoon olive oil if desired to prevent sticking.

2. 2

   Season and cook salmon

   While the pasta cooks, pat the salmon fillets dry and season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the fat is hot and shimmering, place salmon fillets presentation-side down. Sear 3–4 minutes until golden, then flip and cook 2–4 more minutes until just cooked through (internal temp ~125–130°F for medium). Remove salmon to a plate and tent loosely with foil. If the fillets are thick, finish in a 400°F oven for a few minutes after searing.

3. 3

   Build the sauce

   In the same skillet over medium heat, add the remaining 1 tablespoon butter. Add the minced shallot and cook, stirring, until translucent, about 1–2 minutes. Add the minced garlic and cook 30 seconds until fragrant. Pour in 1 cup dry white wine (or broth) to deglaze the pan, scraping up browned bits. Let the liquid simmer and reduce by about half, 2–3 minutes.

4. 4

   Finish sauce with cream and cheese

   Lower the heat to medium-low and stir in 3 tablespoons heavy cream and 1 cup grated Parmesan. Stir until the cheese melts and the sauce is smooth. If the sauce is too thick, add 1/2 to 1 cup of the reserved pasta cooking water, a little at a time, until you reach a silky coating consistency. Stir in the lemon zest and the juice from 1 lemon, 1 teaspoon red pepper flakes (adjust to taste), and 2 tablespoons chopped fresh dill or parsley. Taste and adjust seasoning with salt and pepper.

5. 5

   Combine pasta, greens, and salmon

   Add the drained pasta to the skillet and toss to coat evenly with the sauce. If using spinach, fold in 3 cups baby spinach and cook 1–2 minutes until wilted. Break the cooked salmon into large flakes and gently fold them into the pasta, taking care not to overly break the fillets. If the sauce needs loosening, stir in reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached.

6. 6

   Serve

   Divide the pasta and salmon among 4 plates. Garnish with additional grated Parmesan, a drizzle of olive oil or a small pat of butter if desired, and additional chopped dill or parsley. Serve immediately with lemon wedges on the side.