Creamy Dill Salmon Fettuccine
Serving Size / Yield
- 1 lb. fettuccine pasta
- 1 skinless, boneless salmon fillet
- Salt, to taste
- Pepper, to taste
- 3 tsp. dried dill, divided
- 1 Tbs. plus 1 tsp. olive oil
- 2 Tbs. unsalted butter
- 1 Tbs. minced garlic
- 1/4 C white wine
- 1/2 C heavy cream
- 2 oz. cream cheese, softened
- 1/4 C water
- Grated Parmesan cheese, as needed
Follow cooking instructions for fettuccine pasta. Drain and set aside when finished.
Season salmon fillets with salt and pepper. Cut into bite-size pieces when finished.
Heat 1 tablespoon olive oil in a skillet. Sprinkle salmon with dried dill and cook until no longer pink, about 10 minutes.
Add salmon to drained fettuccine pasta and set aside.
In another skillet, heat butter and 1 teaspoon of olive oil over medium heat until butter melts. Add in garlic and remaining dill. Cook for about 30 seconds. Add in white wine and cook for 1 minute. Whisk in heavy cream and cream cheese and cook until cream cheese melts, about 2 minutes. Make sure mixture does not boil. Add in water If pasta sauce still seems too thick.
Pour sauce over salmon and fettuccine pasta and toss to coat. Garnish with Parmesan cheese and additional dill. Serve warm.