Dill Cream Salmon with Farfalle
Silky Dill Cream Salmon Tossed with Farfalle Pasta
Ingredients:
12 oz farfalle pasta
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup vegetable broth
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste
1/4 teaspoon paprika
1 tablespoon butter
1/4 cup grated Parmesan cheese (optional)
Fresh dill sprigs for garnish
Directions:
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
Season the salmon fillets with salt, pepper, and paprika.
In a large skillet over medium heat, heat the olive oil. Add the salmon fillets and cook for 4-5 minutes per side until cooked through. Remove and set aside.
In the same skillet, add butter and sauté the minced garlic for about 1 minute until fragrant.
Pour in the vegetable broth and scrape the browned bits from the bottom of the skillet.
Stir in the heavy cream, chopped dill, lemon juice, and lemon zest. Let simmer for 3-4 minutes until slightly thickened.
Gently flake the cooked salmon into large chunks and return it to the skillet.
Add the cooked farfalle pasta and toss everything gently to coat in the creamy dill sauce.
Adjust seasoning with more salt and pepper if needed. Sprinkle with Parmesan cheese if desired.
Garnish with fresh dill sprigs and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings