Salmon and Dill Fettuccine
Indulge in the creamy elegance of Salmon and Dill Fettuccine, a dish that combines tender, flaky salmon with the herbaceous brightness of fresh dill in a rich, parmesan-infused cream sauce. Perfectly cooked fettuccine serves as the ideal base to soak up the velvety, garlicky sauce, while a splash of lemon juice adds a refreshing zesty finish. This recipe takes just 40 minutes from start to finish, making it an excellent choice for a luxurious weeknight dinner or special occasion meal that feels restaurant-worthy. Garnished with extra dill and grated parmesan, this dish is sure to impress with its balance of indulgent flavors and simple sophistication. Perfect for seafood lovers, this easy pasta recipe will elevate your dinner table with minimal effort.
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Recipe Information
Ingredients
- 300 g fettuccine pasta
- 200 g salmon fillet (skinless)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic (minced)
- 200 ml heavy cream
- 50 g parmesan cheese (grated)
- 3 tbsp fresh dill (chopped)
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 3 l water
- 1 tbsp salt (for pasta water)
Instructions
Boil a large pot of water (3 liters) and add 1 tablespoon of salt. Cook the fettuccine according to the package instructions until al dente. Drain and reserve 1 cup of pasta water. Set the pasta aside.
While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
Season the salmon fillet with a pinch of salt and black pepper. Place it in the skillet and cook for 3-4 minutes per side, until fully cooked and flaky. Remove the salmon from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute, until fragrant.
Lower the heat and pour in the heavy cream. Stir gently, then add the grated parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Flake the cooked salmon into bite-sized pieces and add it to the skillet. Stir gently to incorporate into the sauce.
Add the chopped fresh dill, lemon juice, and a pinch of black pepper. Stir to combine.
Add the cooked fettuccine to the skillet, tossing it gently to coat in the sauce. If the sauce is too thick, add a small amount of the reserved pasta water until it reaches your desired consistency.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve immediately, garnished with extra dill or grated parmesan, if desired.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 2207 mg | 96% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 230 mg | 18% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
