Creamy Salmon Pasta by The Burnt Butter Table

Ingredients

• 1 (approx. 8-10 oz) salmon fillet
• 8 oz fettuccine pasta
• 2 tbsp butter
• 1 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup pasta water, reserved
• 1/2 cup crème fraîche
• 1/2 cup Parmesan cheese, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp capers, drained
• 1 tbsp fresh lemon zest
• 2 tbsp fresh herbs, chopped (like chives, dill, or parsley)
• to taste salt
• to taste pepper
• 1 tbsp olive oil (for salmon)
• 1 tbsp lemon juice (for salmon)

Instructions

1. Preheat oven to 400°F (200°C). Measure the thickest part of the salmon fillet. For every 1.5 cm, bake for 5 minutes (e.g., 2.5 cm thick fillet bakes for 8 minutes). Place salmon on a lined baking sheet, drizzle with 1 tbsp olive oil and 1 tbsp lemon juice, and season with salt and pepper.
2. Bake the salmon for the calculated time until opaque and flaky. Remove from oven and let it rest. Use two forks to gently flake the salmon into bite-sized chunks.
3. While the salmon bakes, bring a large pot of well-salted water to a boil. Add the fettuccine and cook according to package directions, but undercook by 1 minute. Before draining, reserve about 1 cup of the starchy pasta water.
4. In a large skillet, melt the butter over medium heat. Add 1 tsp black pepper and the minced garlic. Cook for about 1 minute until fragrant.
5. Lower the heat to medium-low. Add the reserved pasta water and whisk well. Then, add the crème fraîche and whisk until smooth. Do not let it boil.
6. Add the finely grated Parmesan cheese in two batches, whisking until fully melted after each addition. Stir in the fresh lemon juice.
7. Add the undercooked fettuccine to the skillet with the sauce. Stir to combine, adding more reserved pasta water a tablespoon at a time if needed to reach your desired sauce consistency. Stir in the capers.
8. Gently fold in the flaked salmon pieces. Serve immediately, topped with fresh lemon zest and chopped fresh herbs.