Name: Tagliatelle with Salmon and Dill
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: 100 g salmon; 0.5 pcs shallot; 0.5 clove garlic; 62.5 ml cream; 12.5 g parmesan; 0.25 pcs lemon; 0.25 handful dill; 0.25 tablespoon olive oil; salt; black pepper; 80 g tagliatelle; 0.375 l water; 0.25 teaspoon salt

Step by step process

Sauce

1
Pat the salmon dry, remove the skin if needed, cut it into large cubes and lightly season with salt.
2
Finely chop the shallot, mince the garlic, and finely grate a little zest from the lemon, then squeeze out the juice.
3
Heat the olive oil in a large frying pan, add the shallot and saute over low heat for about 3 minutes until softened and translucent.
4
Add the garlic, cook briefly until fragrant, then add the salmon cubes and sear them quickly on each side, just enough so they do not start to fall apart.
TIP:
Pat the salmon dry well before searing, heat the pan properly, and do not overcrowd the pieces. Sear them briefly over high heat and turn them only once they release from the pan on their own. This way, the salmon stays juicy and does not fall apart.
5
Pour in the cream, add half of the grated Parmesan, a little lemon zest, and let the sauce simmer gently over low heat for 3 to 4 minutes.
6
Season the sauce with lemon juice, black pepper and, if needed, salt, then stir in the chopped dill and remove from the heat.

Pasta

7
Bring a large pot of water to a boil, salt it, and cook the tagliatelle according to the package instructions until al dente.
TIP:
Cook the pasta in a large amount of salted boiling water and taste it regularly as it cooks. Al dente pasta is tender on the outside but still slightly firm inside, so it won't become overcooked when mixed with the sauce.
8
Before draining, reserve about half a cup of the pasta water, which will help loosen and bind the sauce.

Serving

9
Transfer the cooked tagliatelle directly to the pan with the sauce and toss everything gently so the salmon does not break up unnecessarily.
10
If the sauce is too thick, add a little of the reserved pasta water and stir briefly until it becomes silky.
11
Divide the finished tagliatelle among plates, sprinkle with the remaining Parmesan and serve immediately while still beautifully creamy.