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When zippy lemon and fresh dill join tender fish and a pile of noodles, you've got a bright, easy dinner that'll make any weeknight feel like a treat. Fresh flavors, just a couple steps, and you might even feel like you're out at a cozy spot—but it's all done right at home.
This started out because I was craving salmon but wanted something quick and filling too. Now, whenever I want a meal that's both hearty and bright, I pull this together with stuff in my kitchen.
Tasty Ingredients
- Salt and pepper: Season everything just right Freshly cracked pepper makes a big difference
- Extra virgin olive oil: Adds richness and pulls all the flavors together Go for one that smells fruity
- Garlic: Finely chopped for yummy depth Find firm, healthy cloves if you can
- Fresh dill: Your herby punch Check for a green, clean smell
- Fresh lemon juice: This wakes the whole dish up Use unwaxed lemons if possible
- Skinless salmon fillets: You want them fresh and springy to the touch Give 'em a sniff—the ocean should smell sweet
- Spaghetti or fettuccine: Eight ounces gives you the right pasta-to-sauce ratio Pick a high-protein brand to keep it toothsome
Easy Cooking Steps
- Taste and Finish Up:
- Grab a noodle and see if it needs more salt or pepper Add extra dill if you're feeling fancy Eat it hot and you'll get the best flavors
- Bring It All Together:
- Pasta goes back in your skillet, then pour over the lemon juice and scatter chopped dill Flake up the salmon straight in there Grab your tongs and toss—get everything coated and mixed
- Sauté the Garlic:
- Drop the heat and add minced garlic to the same pan Stir for a minute so it softens but doesn't take on color The smell will tell you when it's good
- Cook the Salmon:
- Sprinkle salmon fillets all over with salt and pepper Get olive oil hot in your skillet and lay fish in, pretty side down Sear about four or five minutes each side 'til it's golden on the outside, still soft inside Take it out and let it chill for a minute
- Noodle Time:
- Boil your noodles in salted water for eight to ten minutes Give a stir here and there When they're just soft enough, strain and put aside This is your main base
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My little patch of dill by the kitchen window makes the place smell amazing, and it always takes me back. My grandma used to finish fish with handfuls of dill—fresh, green nostalgia in every bite. It's a simple but special touch.
Storing Leftovers
Pop leftovers in a sealing container—they'll taste best if you eat within two days. The noodles do keep soaking up that lemon and oil. If you saved salmon, add it fresh when you reheat. Or just splash a bit more lemon on to wake it up.
Switch It Up
No dill at home? Fresh chives or parsley do the trick. If you want it spicy, shake in some red pepper flakes. Can't find salmon? Try steelhead trout, or even reach for canned salmon if that's what you have.
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Best Ways to Serve
This dish loves a crisp green salad with cucumbers and a splashy dressing. For something extra, tear off a chunk of crusty bread. Roasted asparagus or even steamed broccoli make great sides, too.
Flavors Across Cultures
Fresh fish, bold flavors—this dish takes cues from both Mediterranean and Scandinavian meals. Lemon and dill show up again and again in Nordic food, especially with salmon. Pasta just brings it all together and lets every flavor pop.
Common Recipe Questions
- → How do I keep salmon from drying out?
Pan-cook salmon fillets over medium for 4 or 5 minutes per side. As soon as they start flaking with a fork, pull them off the heat to keep them juicy.
- → Will dried dill work instead of fresh?
Definitely. Just swap in about two teaspoons of dried dill. Go slow, tasting as you mix it in so the flavor's just right.
- → Which pasta shape should I grab for this one?
Fettuccine or spaghetti both do the trick. They'll soak up the sauce and blend with salmon and herbs smoothly.
- → Is making this ahead doable?
Get your salmon and pasta cooked early if you want, but wait until the last minute to toss everything together for the best flavor.
- → What's the best way to save any extras?
Just pop leftovers in a sealed container in your fridge and eat within a couple days. Warm them up gently to keep the pasta nice.