Quick, super easy and so delicious. A simple salmon pasta recipe with a medley of delicious flavors and a creamy texture that cooks up in about 20 minutes.
¼cupcoarsely grated Parmesan Reggiano cheese, plus more for plating
½cupchopped fresh dill(or to taste)
Kosher salt & freshly ground pepper
Instructions
Bring 4 quarts of salted water to a boil and cook the pasta until al dente, as it will finish cooking in (and absorb!) the sauce. Reserve ½ cup of the pasta water.
Heat the butter in a large skillet over medium heat. Sweat the onion with a sprinkle of salt until it is tender and translucent but not browned, about 5 minutes.
Pour in the vodka and reduce it down until it is almost gone.
Add the cream and cook until it just starts to bubble. Gently stir in the cooked salmon and warm through.
Add the cooked pasta and continue cooking until the sauce begins to thicken, about 2 to 3 minutes. If the sauce is too thick, add a little of the pasta water.
Remove the skillet from the heat and stir in the lemon juice and zest, Parmesan and fresh dill. Taste and season with salt and freshly ground pepper.
Garnish with thin lemon slices, fresh dill and more Parmesan.
Notes
If you don't love dill, basil or chives are a great substitute or addition.