Pan-Seared Salmon with Creamy Dill Noodles
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 8 ouncesegg noodles
- 3 tablespoonbutter
- 1 mediumshallot
- 2 clovegarlic
- ½ cupdry white wine
- ¾ cupheavy cream
- 1lemon
- 2 tablespoonfresh dill
- ·salt
- ·black pepper
- 1 tablespoonolive oil
Prep
- 01
Mince 2 cloves garlic
- 02
Thinly slice 1 medium shallot
- 03
Chop 2 tablespoons fresh dill
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside.
- 02
While noodles cook, heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper. Place skin-side up in the pan and cook for 5–6 minutes without moving, until the skin is crispy and golden. Flip and cook 2–3 minutes more until just cooked through. Transfer to a plate.
- 03
In the same skillet, melt 1 tablespoon butter over medium heat. Add shallot and cook for 2 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds until fragrant.
- 04
Pour in white wine, scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
- 05
Stir in heavy cream and remaining 2 tablespoons butter. Simmer for 2–3 minutes until the sauce is warm and slightly thickened. Season with salt and pepper to taste.
- 06
Add the cooked noodles to the cream sauce and toss gently to coat. Break the salmon into bite-sized pieces and fold in, along with the dill and juice from the lemon. Divide between bowls and serve.
Spice Tips
A crack of fresh black pepper and a pinch of cayenne in the cream sauce add subtle warmth without overpowering the delicate salmon. A squeeze more lemon juice at the table brightens the richness.
Make sure not to overcook the salmon—it will continue to cook slightly as the noodles toss in the warm sauce. For a lighter version, substitute crème fraîche or sour cream for half the heavy cream.