Creamy Dill and Lemon Pasta with Seared Salmon

Elevate your dinner with this creamy dill and lemon pasta topped with perfectly seared salmon. Featuring Farmer Soul's organic dried dill weed, this dish offers a harmonious blend of flavors that's both refreshing and indulgent.

Ingredients

For the Salmon:

• 2 salmon fillets
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil

For the Pasta:

• 8 ounces fettuccine or linguine
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon Farmer Soul's dried dill weed
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley or additional dried dill, for garnish (optional)

Instructions

1. Prepare the Pasta: Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
2. Sear the Salmon: Season both sides of the salmon fillets with salt and pepper. In a large skillet over medium-high heat, warm the olive oil. Place the salmon fillets skin-side down and sear for 4–5 minutes until the skin is crispy. Flip the fillets and cook an additional 3–4 minutes, or until cooked through. Remove and set aside.
3. Make the Dill Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring continuously. Add the dried dill, lemon zest, and lemon juice. Let simmer for 2–3 minutes to thicken slightly. Stir in Parmesan cheese until smooth. Season with salt and pepper to taste.
4. Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if needed to thin the sauce.
5. Serve: Divide pasta between plates. Top with seared salmon and garnish with parsley or extra dill. Serve immediately.

Want to Recreate This at Home?

Bring out the flavor with Farmer Soul Dried Dill Weed — sustainably packaged and loaded_