Ingredients:

  • 1.25 lbs fresh salmon fillet, skinless, cut into 1-inch cubes
  • 12 oz linguine or tagliatelle
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 cup heavy whipping cream
  • 1 small shallot, finely minced
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1/4 cup fresh dill, chopped
  • 2 tbsp non-pareil capers, drained
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup freshly grated Parmesan Reggiano

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook linguine until 1 minute before al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Pat salmon cubes dry with paper towels. Season with salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Add salmon in a single layer and sear until golden brown on all sides (about 2-3 minutes total). Remove salmon from pan and set aside.
  3. In the same skillet, reduce heat to medium and melt the butter. Sauté the minced shallot and garlic for 1-2 minutes until fragrant and translucent.
  4. Pour in the heavy whipping cream and bring to a gentle simmer. Whisk in 1/2 cup of the reserved pasta water and the lemon juice to create a smooth, emulsified sauce.
  5. Stir in the lemon zest, chopped dill, capers, and Parmesan cheese. Add the cooked pasta and seared salmon cubes back into the skillet.
  6. Toss gently over low heat for 1 minute until the sauce clings to the noodles. If the sauce is too thick, add a splash more pasta water. Serve immediately.