Ingredients
- 1 lb salmon fillet
- 1 cup heavy whipping cream
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup chopped shallot
- 2-3 minced garlic cloves
- 1 tablespoon all-purpose flour
- 2 teaspoons honey mustard
- 10 ounces pasta of choice
- chopped dill
- grated Parmesan
- salt and pepper to taste
Instructions
- Season the salmon fillet with salt and pepper.
- Melt a tablespoon of butter and the olive oil and pan fry the salmon skin-side down for 3–4 minutes. Flip the salmon and cook for an additional 30 seconds and set aside.
- Meanwhile, cook the pasta per package instructions.
- In a skillet, add the butter, shallots and cook until they are golden brown 2-3 minutes.
- Add the garlic and cook for 1 minute. Add the flour and the chicken broth to create a roux.
- Reduce the heat to low and add the Heavy Whipping Cream, the cooked pasta, dill and parmesan.
- Flake the salmon flesh and add to the pasta.
- Top with more parmesan and dill.
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