Creamy Lemon Dill Pasta with Salmon from Norway

Directions

1. To a non-stick skillet over medium heat, add the avocado oil.
2. Pat the salmon fillets with a paper towel till dry then season both sides generously with salt, pepper, and garlic powder.
3. Add the salmon to the hot skillet so it achieves a nice sear. Let it cook for 5 minutes before flipping it and covering so it cooks through faster.
4. This should take another 5-7 minutes. Salmon is cooked through once flaky and opaque pink in the center or at an internal temp of 145 F.
5. Once cooked, set to the side. Do not overcook your salmon!
6. In the same pan, add the minced onions and garlic. Season with salt and pepper to preference. Let it cook until lightly caramelized and translucent.
7. Add the cornstarch and mix it together before adding in the cream and broth. Stir all together. Let this simmer for 2-3 minutes.
8. Then, season with salt, pepper, and lemon zest, and add in the fresh lemon juice.
9. Let this simmer on low to medium heat for 10 minutes or so until the sauce has thickened. Add in half the chopped dill and stir for another minute or two.
10. Once the sauce is the perfect creamy consistency, turn off the heat and set it to the side.
11. Mix the sauce with the cooked pasta then serve the salmon on top. Sprinkle with black pepper, parmesan, chili flakes to taste if desired, and the remaining fresh chopped dill.
12. Serve with a wedge of lemon and dig in.