Salmon Fettuccine Alfredo with Spinach, Lemon & Dill

Directions

1. Bring a pot of salted water to a boil for the pasta and cook until al dente according to package directions.
2. Season the salmon with salt and pepper, then melt butter in a sauté pan over medium heat and place the salmon in the pan, skin side down.
3. Cook the salmon until just done, about 3–5 minutes per side, then transfer to a plate to rest.
4. In the same pan, add a touch more butter, then whisk in garlic and a small amount of flour to form a smooth paste.
5. Gradually whisk in broth until the mixture is smooth, then pour in milk and simmer, stirring frequently, until the sauce thickens.
6. While the sauce cooks, trim dill stems, chop the tender parts, finely grate Parmesan, and zest and juice the lemon into a small bowl.
7. Drain the pasta, reserving about 1/2 cup of the pasta water.
8. Flake the salmon into bite-sized pieces.
9. Add the pasta, spinach, 3/4 of the dill, salmon, lemon zest and juice, and half of the reserved pasta water to the sauce; toss over medium-low heat until the spinach wilts and the sauce loosens, adding more pasta water as needed.
10. Divide the pasta among bowls, finish with the remaining dill and a few twists of pepper, and serve.