Cooking Steps

• Pat the salmon fillets dry, season with salt and pepper, then cook in a large skillet with olive oil over medium-high heat for 4-6 minutes per side until flaky. Remove salmon, let cool, then flake into bite-sized pieces and set aside.
• Bring a large pot of salted water to a boil, cook pasta according to package directions, then reserve 1-1.5 cups of pasta water before draining.
• In the same skillet, add more olive oil and sauté chopped onion or shallots for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
• If using, deglaze the pan with white wine, simmering for 2-3 minutes until mostly evaporated, scraping up any browned bits.
• Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low, let it thicken for 2-3 minutes, then stir in fresh dill, lemon zest, and half a lemon's juice.
• Add the cooked pasta to the skillet with the sauce and toss well, adding reserved pasta water if needed for desired consistency. Gently fold in the flaked salmon, then taste and adjust seasoning with salt, pepper, and more lemon juice.
• Divide the pasta among plates, garnish with extra fresh dill, a drizzle of olive oil, and Parmesan cheese if desired.