Salmon Fettuccine with Creamy White Wine Sauce
Flaky salmon and pasta in a rich sauce made with white wine, garlic and cream make one delicious dish. And let’s not forget the addition of dill. The earthiness creates depth of flavor that keeps you wanting more. Best of all, this pasta is super simple to prepare so gather your ingredients and let’s begin.
- 1 lb. wild salmon, skinless
- Kosher salt
- Black pepper
- Juice of half a lemon
- Olive oil
- 1 lb. dried fettuccine
- 2 tablespoons butter
- 3 minced garlic cloves
- ¼ cup white wine
- ¾ cup heavy cream
- dill (optional)
How to Make It
- Preheat your oven to 400 degrees F and line a glass baking dish with foil.
- Bring a pot of water to a boil.
- Check the salmon for pin bones. Remove and discard any.
- Cut salmon into cubes.
- Generously season the salmon with salt and black pepper.
- Squeeze the lemon juice over the salmon, drizzle with about a tablespoon of olive oil and place into the oven to bake for 10-12 minutes or until salmon easily flakes with a fork.
- Once the water is boiling, drop in the pasta and cook according to the packaging instructions.
- As the pasta is cooking, add the butter and about a tablespoon of olive oil to a large skillet.
- Heat over medium before adding the garlic.
- Cook the garlic while stirring until fragrant.
- Pour in the white wine.
- Cook for about a minute before whisking in the heavy cream. Do not let the cream boil just yet.
- Bring the sauce to a gentle boil, reduce to a simmer and leave to simmer for a few minutes to thicken.
- Meanwhile, drain the pasta. Reserve about half a cup of the pasta water.
- Add the salmon to the sauce.
- Follow with the pasta and toss. Add pasta water as needed.
- Adjust seasonings if needed.
- Plate and serve.