Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 8 oz of your favorite pasta, such as fettuccine or penne, and cook according to package directions until al dente—about 8-10 minutes. Reserve ½ cup of the pasta water before draining the rest.

While your pasta cooks, season 1 lb of skinless salmon fillets with salt and pepper on both sides. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Carefully place the salmon in the skillet and cook for 4-5 minutes on each side, or until it flakes easily with a fork. Remove and set aside.

In the same skillet, add 2 minced garlic cloves and sauté for about 30 seconds until fragrant. Pour in 1 cup of heavy cream and ½ cup of chicken or vegetable broth, stirring well. Then, add 1 tablespoon of Dijon mustard and 1 tablespoon of lemon juice, bringing to a gentle simmer.

Mix in ¼ cup of chopped fresh dill and ½ cup of grated Parmesan cheese. Continue cooking for about 2-3 minutes until thickened. Use reserved pasta water to achieve desired sauce consistency.

Flake the cooked salmon into bite-sized pieces, folding it into the sauce. Add the drained pasta to the skillet, tossing everything together until well-coated.

Serve hot, garnished with extra dill and Parmesan.