Farfalle with Cream and Salmon

Instructions

1. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper and add them to the skillet.
3. Cook the salmon for about 3-4 minutes on each side, or until cooked through and easily flaked with a fork. Remove salmon from the skillet and set aside.
4. In the same skillet, reduce heat to medium and add 1 tablespoon of butter and the remaining olive oil. Add chopped onion and garlic, and sauté for 2-3 minutes until the onion is translucent.
5. Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer gently for about 5 minutes until slightly thickened.
6. Stir in the lemon juice, chopped spinach, and grated Parmesan cheese into the sauce. Cook for another 2 minutes until the spinach is wilted.
7. Flake the cooked salmon into bite-sized pieces and add them to the skillet, gently mixing them into the sauce.
8. Add the cooked farfalle to the skillet, tossing everything together. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
9. Taste and adjust seasoning with salt and pepper, if needed. Garnish with chopped dill before serving.