Salmon Fettuccine with Creamy Mushroom Dill Sauce

Steps

1. Prep first: slice the mushrooms, mince the garlic, chop the dill, zest the lemon and squeeze the lemon juice. Pat the salmon dry and cut it into 4 pieces.
2. Bring the water to a boil in a large pot and stir in two-thirds of the salt.
3. Season the salmon on both sides with half of the remaining salt and half of the black pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon 3 to 4 minutes per side, until it flakes and reaches 145°F (63°C). Move it to a plate.
5. Add the pasta to the boiling water and cook until al dente according to the package. Scoop out about 1 cup of the pasta water before draining the pasta.
6. While the pasta cooks, melt the butter in the same skillet over medium-high heat. Add the mushrooms in an even layer and cook 6 to 8 minutes, stirring now and then, until browned and their liquid has cooked off.
7. Add the garlic to the mushrooms and stir 30 seconds until fragrant.
8. Pour in the heavy cream and a splash of the reserved pasta water, then add the last of the salt and the remaining black pepper. Simmer 2 minutes until slightly thickened.
9. Add the drained pasta, the parmesan and the lemon zest to the skillet and toss over low heat, adding more reserved pasta water a little at a time until the sauce coats the noodles glossily.
10. Take the skillet off the heat and stir in the lemon juice and half of the dill.
11. Divide the pasta among 4 bowls, break the salmon into large flakes over each, and sprinkle with the remaining half of the dill.