Cook the pasta according to package instructions until al dente. Drain, reserving about ¼ cup (50 ml) of the pasta cooking water.
Rinse the salmon fillet and pat it dry with paper towels. Season with salt and pepper. Heat 1 tablespoon of olive oil in a skillet and cook the salmon for 3-4 minutes per side until nicely browned and cooked through. Remove and set aside.
Add the remaining olive oil to the same skillet, then add the minced garlic. Sauté for about a minute until fragrant (be careful not to burn it!).
Pour in the heavy cream and lemon juice, then stir to combine. Simmer over low heat until the sauce slightly thickens, about 2-3 minutes. Season with salt and pepper to taste.
Add the cooked pasta to the sauce, along with a splash of the reserved pasta water (if needed) to reach your desired sauce consistency. Toss well to coat.
Flake or cut the cooked salmon into pieces and arrange over the pasta. Sprinkle with fresh dill. Serve immediately!
- To keep your salmon juicy, avoid overcooking it; the inside can remain slightly pink.
- Use quality pasta that holds its shape well and absorbs the sauce's flavor beautifully.
- For an extra kick, consider adding a pinch of capers or finely chopped sun-dried tomatoes to the sauce.
- If you're feeling extra fancy, sprinkle with freshly grated Parmesan or Pecorino cheese before serving.
- This dish is also fantastic with other pasta types, such as tagliatelle or fettuccine.
