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Salmon Pasta with Poppy and Dill

Salmon Pasta with Poppy and Dill


  • Salt and pepper

  • 12 ounces egg fettuccine pasta

  • 8 ounces salmon fillet

  • 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling

  • 2 shallots, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tablespoon poppy seeds

  • 1/2 cup white wine

  • 1/2 cup heavy cream

  • 1/4 cup dill, chopped

  • 2 large eggs, hard-boiled and chopped


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

While the pasta is working, season the salmon with salt and pepper. In a large skillet, heat a drizzle of EVOO over medium-high heat. Add the salmon and cook until just opaque, about 6 minutes. Let cool, then discard the skin; flake the salmon into small pieces.

In the skillet, heat 1 tablespoon EVOO, 1 turn of the pan. Add the shallots and garlic and cook for 3 minutes. Stir in the poppy seeds for 1 minute, then pour in the wine and cook until slightly reduced, 1 minute. Stir in the cream, lower the heat to low and simmer until slightly thickened, about 2 minutes. Toss the pasta with the salmon, the sauce and the dill. Season with salt and pepper; top with the chopped eggs.