Ingredients:

  • 4 (approx. 150g / 5-6 oz each) Skin-on Salmon Fillets
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • ½ tsp (2.5 g) Fine Sea Salt, divided
  • ¼ tsp (1.25 g) Freshly Ground Black Pepper
  • 1 Lemon, half zested and juiced, half sliced for garnish
  • 400 g (14 oz) Tagliatelle or Fettuccine Pasta
  • 2 L (8 cups) Water
  • 2 tsp (10 g) Kosher Salt (for the pasta water)
  • 4 tbsp (56 g) Unsalted Butter, cut into cubes
  • 2 cloves Garlic, finely minced
  • 1 cup (240 ml) Heavy Cream
  • ¾ cup (180 ml) Reserved Pasta Cooking Water
  • 1 cup (110 g) Freshly Grated Parmigiano Reggiano
  • Pinch of Freshly Grated Nutmeg
  • ½ cup (10 g) Fresh Dill, roughly chopped, plus extra for garnish
  • Salt and Pepper to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously on both sides with salt, pepper, and lemon zest.
  2. Heat the olive oil in the large skillet over medium-high heat. Place the salmon fillets skin-side down. Cook for 4–5 minutes until the skin is crisp and releases easily from the pan. Flip the fillets and cook for 1–2 minutes more, until just cooked through (internal temperature 145°F / 63°C).
  3. Remove the salmon from the pan. Once cool enough to handle, gently flake the meat into large chunks, discarding the skin. Set aside.
  4. While the salmon rests, cook the tagliatelle in heavily salted boiling water until perfectly al dente. Before draining, scoop out ¾ cup (180 ml) of the starchy cooking water and set it aside. Drain the pasta.
  5. Wipe the salmon skillet clean. Melt the butter over medium-low heat. Add the minced garlic and sauté for 30–60 seconds until fragrant—do not let it brown.
  6. Pour in the heavy cream and the reserved pasta water. Bring to a very gentle simmer and cook for 2 minutes, stirring occasionally. Add the nutmeg and taste for seasoning.
  7. Remove the pan immediately from the heat. Gradually whisk in the freshly grated Parmesan, a little at a time. The heat retained in the cream will melt the cheese and create a thick, glossy emulsion.
  8. Add the drained pasta and the flaked salmon to the sauce. Toss gently to coat everything, being careful not to break up the salmon too much.
  9. Stir in the fresh lemon juice (1 tbsp) and most of the chopped dill. Adjust seasoning if necessary. Serve immediately, garnished with a sprinkle of remaining fresh dill and an extra grating of Parmesan.