Ingredients:

  • 8 oz (225g) dried pasta (penne, fusilli, or farfalle)
  • 1 tbsp olive oil (15ml)
  • 1 small onion, finely chopped (about 1/2 cup / 75g)
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) vegetable broth or chicken stock
  • 1/4 cup (30g) grated Parmesan cheese, plus extra for serving
  • 1 tbsp lemon juice (15ml)
  • 1/4 cup (15g) fresh dill, chopped, plus extra for garnish
  • 12 oz (340g) cooked leftover salmon, flaked
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Pour in heavy cream and vegetable broth. Bring to a simmer, then reduce heat to low. Stir in Parmesan cheese and lemon juice. Season with salt and pepper.
  4. Add cooked pasta and flaked salmon to the sauce. Gently toss to combine. Add pasta water if the sauce is too thick.
  5. Stir in chopped dill. Serve immediately, garnished with extra Parmesan cheese and fresh dill.