Seared Salmon Linguine with Creamy Mushroom Sauce

Steps

1. Prep first: slice the mushrooms, chop the onion, mince the garlic, cut the broccoli into florets, zest the lemon before juicing it, and chop the dill.
2. Bring the water to a boil in a large pot and add half the salt. Cook the linguine 2 minutes less than the package time, add the broccoli to the same pot for the final 3 minutes, then reserve 1 cup of the cooking water and drain the linguine and broccoli.
3. While the pasta cooks, season the salmon with a quarter of the remaining salt and half the black pepper. Heat half the olive oil in a large skillet over medium-high heat and sear the salmon 3 to 4 minutes per side until it flakes and reaches 145°F (63°C). Move the salmon to a plate.
4. Add the remaining half of the olive oil to the skillet, then the mushrooms. Cook without stirring for 3 minutes, then stir and cook until browned, about 4 minutes more.
5. Add the onion and cook 3 minutes until soft. Stir in the garlic and thyme and cook 30 seconds.
6. Pour in the chicken broth, scraping up the browned bits, and simmer 3 minutes to reduce slightly. Stir in the heavy cream and simmer 2 minutes until lightly thickened.
7. Add the drained linguine and broccoli to the skillet with the parmesan, lemon juice, lemon zest, the remaining salt and the remaining black pepper. Toss over low heat, adding reserved pasta water a splash at a time until glossy.
8. Flake the salmon into large pieces and fold it in gently. Sprinkle with the dill and serve right away.