Creamy Lemon Salmon Pasta

Instructions

1. 1

   Cook the linguine in salted boiling water, adding the peas for the last minute; save 0.5 cup pasta water and drain.

2. 2

   Season the salmon with salt and pepper and cook in olive oil in a large skillet over medium-high heat, 4 minutes per side, until it flakes; transfer to a plate and break into large pieces.

3. 3

   Lower the heat, add the garlic for 30 seconds, then the cream, zest of 1 lemon, and juice of 1 lemon; simmer 2 minutes.

4. 4

   Stir in the parmesan, then toss in the pasta, peas, and a splash of pasta water.

5. 5

   Gently fold in the salmon and chopped dill, and serve with lemon wedges.