Farfalle alfredo con salmone

1. Cover a small baking pan with waxed paper.

2. Place the salmon skin down, season with salt, pepper, pinch of chili flakes, sliced lemons, fresh dill and drizzle with honey.

3. Place it in the oven for 15 minutes at 375°F

4. In a shallow sauce pan, fry French shallots, garlic and butter.

5. Deglaze with white wine

6. Add water or fish stock and finally cream

7. Boil pasta as the cream simmers and thickens

8. When the salmon is cooked, remove topping and break apart into chunks.

9. Add salmon and cream to pasta

10. Finish with parmesan and butter.

11. Toss until pasta is nicely coated.


12. Plate and garnish with fresh dill and/or fried capers.


1-1.5 lbs Atlantic fresh salmon

1 pack pasta (farfalle)

1 bunch of Dill

1 lemon

¼ cup white wine

¼ cup water or fish stock

1 French shallot thinly sliced

2 cloves of chopped garlic

Pinch of chili flakes


500ml of heavy cream

50g grated parmesan

50g of butter


2 tablespoons of caper to fry for garnish (optional)