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On the Menu: Lemony Pasta with Salmon and Dill

Lemony Pasta with Salmon and Dill | Sacramento Street

Last week I had a few girlfriends over for dinner. I had promised them pasta, but of course that day I was craving salmon. So I decided to whip up with a brand new recipe for them. Usually I never do this with friends because I would be entirely too nervous that it wouldn’t turn out, but I’ve known them for so long that they’d tell me if it was a good recipe or not. We’ve been cooking together since back in college in our first apartments. They gave it a big thumbs up – so I wanted to share it with all of you. It’s easy and delicious!



3/4 pound fresh pasta (I used Fusilli)

1 tablespoon olive oil

3 tablespoons unsalted butter

1 onion, diced

1 Meyer lemon, zested and juiced

1 bunch fresh dill, stems removed and chopped ( a few sprigs saved for garnish)

1/2 pound salmon

Handful of pea sprouts

Feta to top it off


Freshly ground pepper



2. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.

3. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

4. Cook the pasta in boiling salted water. While pasta is cooking, heat olive oil in large skillet. Sauté onion on medium-low heat for about 10 minutes until softened and just slightly browned. Remove pan from heat and add butter, lemon zest and juice and half of the dill. Stir to blend well. Taste and add a pinch of kosher salt and a few grinds of fresh black pepper.

5. Add the salmon on top of the pasta.

6. Serve, garnishing with the rest of the dill, pea sprouts and a sprinkling of feta. Enjoy!

Photo and recipe by Caitlin Flemming


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