Ingredients
5 oz baby spinach, (1 package)
8 oz chicken broth, or vegetable broth
10 oz fettuccine pasta
fresh dill, (1 small bunch)
4 garlic cloves
1 lemon
1 oz Parmesan cheese
1½ lbs salmon fillet
8 fl oz whole milk
all-purpose flour
black pepper
unsalted butter
salt, to taste
Preparation
Fill a large pot (for the pasta) about halfway with water; cover and bring to a boil.
Wash and dry the fresh produce.
Preheat a sauté pan over medium heat.
While the pan warms up, place the salmon on a plate and season both sides with salt and pepper.
Add butter to the pan and swirl to coat the bottom.
Place the salmon, skin-side down, in the pan; cook for 3 to 5 minutes per side until it is cooked through. Cook in batches if necessary. Once done, transfer to a plate.
Meanwhile, peel and mince the garlic.
Once the salmon has been transferred, reduce the heat to medium-low and add more butter to the pan.
Add the garlic and flour to the pan; whisk for about 1 minute until the mixture is smooth.
Add the broth and whisk until smooth, then add the milk and cook, stirring frequently, for 4 to 5 minutes until the sauce is thickened.
Once the water in the saucepan is boiling, season with salt and add the pasta; stir for a few seconds. Cook for 8 to 10 minutes until desired firmness.
While the sauce cooks, pick the tender dill stems off the tough stems; discard the tough stems and finely chop the tender ones.
Finely grate ½ cup of Parmesan.
Add the Parmesan to the sauce and season with salt and pepper; stir until smooth, then turn off the heat.
Grate the zest from the lemon and transfer to a small bowl, then juice the lemon into the same bowl.
Drain the pasta in a colander, reserving about 1 cup of the pasta water.
Using a fork or hands, flake the salmon into bite-sized pieces.
Add the pasta, spinach, ¾ of the dill, salmon, lemon zest and juice, and ½ of the reserved pasta water to the sauce; toss to combine. Return sauté pan to the stove over medium-low heat; cook for 2-3 minutes or until spinach has wilted, adding more pasta water to thin out the sauce as needed.
To serve, divide pasta between dishes, sprinkle with the remaining dill, and season with freshly ground pepper. Enjoy!
