Ingredients
Method
Cook the Pasta
- Bring a large pot of water to boil with 6g kosher salt. Add 320g fettuccine and cook until al dente, about 8-9 minutes according to package directions. Before draining, reserve 240ml of the starchy pasta water in a measuring cup. Drain the pasta and set aside while you prepare the sauce.
Prepare and Sear the Salmon
- Pat the 500g salmon cubes completely dry with paper towels and season evenly with 1g salt and 1g black pepper. Heat a separate non-stick skillet over medium-high heat and add 15g butter. When the foaming subsides, add salmon cubes in a single layer without crowding. Sear for 1.5-2 minutes per side until golden and just cooked through to an internal temperature of 52°C for medium. Remove from heat immediately as the salmon will continue cooking from residual heat. Set aside.
Build the Aromatic Base
- In a large, deep skillet over medium heat, melt 25g butter with 15ml olive oil. Add the 90g minced shallots and cook for 3-4 minutes, stirring frequently, until softened and translucent. Add 16g minced garlic and the tied bundle of 8g dill stems. Cook for 1 minute until fragrant, being careful not to burn the garlic. Increase heat to medium-high and pour in 120ml white wine. Let it bubble vigorously for 2-3 minutes, scraping up any browned bits from the bottom, until reduced by half and the sharp alcohol aroma dissipates.
Create the Cream Sauce
- Reduce heat to medium-low. Add 200ml heavy cream, 150ml whole milk, and 120g crème fraîche to the skillet, stirring until smooth and well combined. Add the lemon zest from 1 large lemon and simmer gently for 4-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove and discard the tied dill stems from the sauce.
Combine Pasta and Sauce
- Add the drained pasta to the cream sauce along with 120ml of the reserved pasta water. Toss vigorously for 1-2 minutes, allowing the starch to emulsify with the cream and create a silky, glossy coating on every strand. Add 60g baby spinach and toss until just wilted, about 30 seconds. The spinach should be bright green and tender.
Finish and Serve
- Remove the skillet from heat. Gently fold in the seared salmon, 20g chopped dill, 50ml lemon juice, 40g grated Parmesan, remaining 1g salt, and remaining 2g pepper. If the sauce seems too thick, add more reserved pasta water 30ml at a time until you achieve a glossy, flowing consistency that coats the pasta without pooling at the bottom. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed—the flavor should be bright, creamy, and balanced with a pronounced dill presence. Divide among four warm shallow bowls and garnish with fresh dill fronds, a small sprinkle of lemon zest, and red pepper flakes if desired. Serve immediately while hot.
Notes
Don't overcook the salmon—it should be just cooked through with a slightly pink center, as it will continue cooking from residual heat. Overcooked salmon becomes dry and flaky rather than tender and succulent.
The pasta water is crucial for achieving the perfect sauce consistency. The starch helps emulsify the cream and creates a silky texture that clings beautifully to the pasta. Always reserve more than you think you'll need.
For the best flavor, use fresh dill rather than dried. The dill stems add subtle flavor to the sauce while simmering, and the fresh chopped leaves provide bright, herbaceous notes in the finished dish.