Creamy Lemon Garlic Dill Salmon Tortellini

*This recipe makes a smaller batch. If you’re serving more, simply double the ingredients.

Ingredients:

For the salmon

• 8 oz salmon, cut into bite-size pieces

• Extra virgin olive oil, as needed

• Salt, to taste

• Black pepper, to taste

• Smoked paprika, to taste

• 1 tbsp butter

• 1 garlic clove, smashed

For the tortellini & sauce

• 8 oz of your favorite cheese tortellini

• 1 tbsp butter

• ¼ cup finely diced shallot or red onion

• 2 garlic cloves, minced

• ¼ cup dry white wine (I used Sauvignon Blanc)

• 1½ cups heavy cream

• 1 tsp Dijon mustard

• Zest of 1 lemon

• Garlic powder, to taste

• Onion powder, to taste

• Salt and black pepper, to taste

• ¼ cup freshly grated Parmesan, plus more for serving

• 1 handful spinach, roughly chopped

• 1 tbsp fresh dill, chopped, plus more for serving

• Fresh lemon juice, to taste

• Crushed red pepper, for serving

• Reserved pasta water, as needed

Directions:

1. Drizzle the salmon bites with a little olive oil and season with salt, pepper, and smoked paprika to taste. Sear in a little oil over medium-high heat for 2–3 minutes per side. After flipping, add 1 tbsp butter and 1 smashed garlic clove, then baste until golden and cooked through. Remove the salmon and set aside. Discard the garlic and most of the browned butter, leaving the browned bits in the skillet.

2. Add 1 tbsp butter to the same skillet. Once melted, add black pepper and cook for about 30 seconds. Add the shallot and a pinch of salt and sauté for about 2 minutes, then add the minced garlic and cook for 30 seconds. Pour in the white wine and let it reduce for 1–2 minutes.

3. Pour in the heavy cream, then add the Dijon, lemon zest, garlic powder, onion powder, salt, and pepper to taste. Let the sauce gently simmer for about 3–5 minutes, or until slightly thickened, then stir in the Parmesan and spinach.

4. While the sauce is simmering, cook the tortellini in salted water according to the package directions. Reserve some pasta water, then transfer the tortellini directly into the sauce. Toss until well coated, adding a splash of pasta water as needed. Let everything simmer together for about 1–2 minutes.

5. Turn off the heat and stir in the fresh dill and a squeeze of lemon juice. Plate the tortellini and top with the salmon bites. Drizzle some of the sauce over the salmon, then finish with freshly grated Parmesan, crushed red pepper, and fresh dill. Serve and enjoy!