Creamy Lemon-Dill Salmon Pasta with Peas

Make it

Instructions

1. 01

   Set up the pot and prepare the aromatics

   Fill a large pot with 3 qt water, cover, and bring to a boil over high heat. Meanwhile, wash and dry 1 lemon and 2 tbsp fresh dill; zest and juice the lemon into separate small bowls, and finely chop the dill. Peel and mince 2 garlic cloves. Set the prepared ingredients beside the stove. | Why: Having everything ready makes the quick pan sauce easy to finish without overcooking it.

2. 02

   Sear the salmon

   Pat 1 lb skinless salmon fillet dry with paper towels and cut into 4 portions. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat for about 2 minutes, until shimmering. Add the salmon and cook for 3–5 minutes per side, turning once, until lightly golden and the thickest part reaches 145°F (63°C). Transfer to a clean plate; leave the flavorful drippings in the skillet. | Why: Drying and searing develop a golden surface, while the drippings add depth to the sauce.

3. 03

   Boil the pasta and peas

   Once the water boils, stir in 1 tsp kosher salt and 12 oz penne. Boil uncovered according to the package, about 10–12 minutes, stirring occasionally. During the final 2 minutes, add 1 cup frozen peas directly to the pot. When the pasta is tender with a slight bite and the peas are hot, scoop out 1 cup of cooking water; drain the pasta and peas in a colander without rinsing. | Why: Cooking the peas in the pasta pot saves a pan, and the reserved starchy water helps bind the sauce.

4. 04

   Make the silky sauce

   Return the salmon skillet to medium-low heat. Add the prepared garlic and stir for about 30 seconds, until fragrant but not browned. Pour in 3/4 cup heavy cream and simmer gently for 2 minutes, scraping up the browned bits. Reduce the heat to low; stir in 1/3 cup grated Parmesan cheese until melted and smooth, about 1 minute. If the sauce seems thick, stir in 2–4 tbsp of the reserved pasta water. | Why: Gentle heat keeps the cheese smooth, while the browned bits enrich the cream.

5. 05

   Toss, finish, and serve

   Add the drained pasta and peas to the skillet and toss over low heat for 1–2 minutes until coated and hot, adding another splash of reserved pasta water if needed. Turn off the heat. Stir in the prepared lemon zest, lemon juice, and chopped dill. Break the cooked salmon into large pieces with a clean fork and gently fold it into the pasta. Divide among 4 bowls and serve immediately; the sauce should be glossy and lightly cling to the penne. | Why: Adding the lemon and dill off heat keeps their flavors bright, and gentle folding leaves satisfying pieces of salmon.