This might be one of our new favorite salmon dishes. It packs MASSIVE flavor, but it's incredibly easy to make and you can really use whatever your favorite salmon is for this dish. In fact, if you wanted to make this dish even FASTER, you could replace the salmon with smoked salmon instead and spare yourself from ever having to turn on your oven!
Salmon Linguine with Preserved Lemon & Dill
Serves Approximately 2-3
1 Preserved Lemon, roughly chopped, seeds removed
Approx. 1 cup Preserved Lemon Juice
1 Shallot, roughly chopped
7.5oz Crème Fraiche
2 Tbsp Fresh Dill, roughly chopped
4 Tablespoons Olive Oil
Salt & Pepper
Place salmon on a foil lined baking sheet and drizzle with two tablespoons of olive oil. Season with salt and pepper and place into a preheated 425-degree oven and cook for 15-20 minutes or until salmon is just cooked through. Remove and flake apart with a fork. Reserve until needed
Cook Pasta as per package instructions
In a large skillet, heat two tablespoons of olive oil over medium high heat. Add shallots and cook until just starting to soften.
Add in the preserved lemon and the preserved lemon juice. Cook until the juice has reduced by half
Place the cooked pasta into the skillet with the shallots and lemon and toss to combine
Reduce heat to low and add the crème fraiche, salmon, and fresh dill. Gently toss to combine