Tagliatelle with Salmon

Start by cooking the pasta: bring a large pot of salted water to a boil and cook the tagliatelle pasta according to package instructions until al dente. Meanwhile, cut the salmon fillet into 2-3 cm cubes, finely chop the red onion and garlic, and finely chop the dill. Grate the lemon zest, then squeeze out its juice.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon cubes, season with salt and pepper, and sear for 2-3 minutes per side until lightly browned and cooked through, but still juicy. Remove the salmon from the skillet and set aside.

In the same skillet, if needed, add a little more olive oil. Sauté the chopped red onion for 2-3 minutes until translucent. Add the garlic and cook for another 1 minute until fragrant. Pour in the white wine (if using) and bring to a boil, scraping up any browned bits from the bottom of the pan. Let most of the alcohol evaporate (about 1-2 minutes).

Pour in the heavy cream, lemon juice, and half of the lemon zest. Season with salt and pepper to taste, then bring to a simmer and let it gently bubble for 2-3 minutes until slightly thickened. Stir in half of the chopped dill.

Add the drained tagliatelle pasta to the creamy sauce and toss thoroughly to combine. Gently fold in the seared salmon cubes. When serving, sprinkle with the remaining fresh dill and lemon zest, and grated Parmesan cheese. Serve immediately.