Dont let the creamy part fool you, thoughthis dish is anything but heavy.
Italian seasoning provides a wisp of herby undertones, while garlic adds its mellow-spicy bite.
Briny Parmesan cheese balances the dish, and a sprinkling of grassy dill adds final flair.
Photo:Photographer: Hannah Hufham, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
This dish comes together quickly and is a great weeknight dinner.
Keep reading for our expert tips, including how to save time in the kitchen.
Drain, reserving 1 cup pasta cooking water.
Photographer: Hannah Hufham, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Meanwhile, sprinkle salmon with 12 teaspoon pepper and 14 teaspoon salt.
Transfer to a plate and let rest until cool enough to handle, about 10 minutes.
Do not wipe the pan clean.
Photographer: Hannah Hufham, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Flake the salmon into chunks.
Increase heat to medium-high.
Stir in 2 (5-ounce) cans evaporated milk; bring to a simmer over medium-high heat.
Photographer: Hannah Hufham, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Cook, stirring often, until starting to thicken, 1 to 2 minutes.
Remove from heat; gradually stir in 12 cup Parmesan until melted, about 2 minutes.
Stir in 3 tablespoons lemon juice and 3 tablespoons dill until smooth.
Photographer: Hannah Hufham, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Add the reserved cooked pasta and salmon, tossing to coat in the sauce.
Add pasta cooking water, 14 cup at a time, as necessary to loosen the sauce.
Garnish with lemon zest and/or dill, if desired.
Salmon changes color as it cooks, transitioning from a translucent red or raw state to an opaque pink.
Like most creamy pasta, this is best the same day its made.
We dont recommend reheating salmon because it dries out fast, compromising flavor and texture.
