Fettuccine with Salmon and Snap Peas
- Kosher salt
- 12 ounces fettuccine
- 8 ounces snap peas, strings removed, cut into thirds
- 4 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 1 12 -ounce skinless wild salmon fillet, cut into 2-inch pieces
- Freshly ground pepper
- 1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
- Juice of 1/2 lemon
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with 3/4 teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate.
Add the pasta and snap peas to the skillet along with 1/2 cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon.
Photograph by Antonis Achilleos