Instructions

• Bring a pot of salted water to a boil. Add 4 ounces uncooked pasta and cook until al dente according to package directions. Before draining, reserve a little pasta cooking water (a few tablespoons) and then drain the pasta.
• While the water heats (or while the pasta cooks), pat 1/2 pound fresh salmon dry with paper towels. Season both sides with salt and pepper to taste, then dredge the salmon lightly in flour to coat.
• Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
• Add the floured salmon to the hot skillet and cook about 2 minutes per side. If the salmon has skin you do not want to eat, you can peel it off after this step. Transfer the cooked salmon to a plate and set aside.
• Reduce the skillet heat to medium. Add 1/2 cup chicken or vegetable broth, 3–4 cloves minced garlic, and 1 tablespoon lemon juice to the pan. Scrape up any browned bits from the bottom of the skillet and simmer the mixture for about 1 minute.
• Return the salmon to the skillet and use a spoon to break it into bite-size pieces. Cook for a few more minutes, until the salmon is cooked through and the sauce has reduced slightly.
• Add the drained pasta to the skillet and toss to combine, adding a little of the reserved pasta water as needed to loosen the sauce and coat the pasta.
• Taste and adjust salt and pepper if needed. Serve immediately with optional garnishes: fresh parsley, red pepper flakes, and grated Parmesan cheese.