1

Bring a large pot of salted water to a rolling boil over high heat on the back burner.

2

Heat one tablespoon olive oil in a 12-inch heavy skillet over medium-high heat until shimmering and hot.

3

Pat salmon fillets dry with paper towels, seasoning flesh evenly with half the salt and black pepper.

4

Lay salmon fillets skin-side down in hot skillet, searing undisturbed for 4 minutes until skin is golden and crisp.

5

While salmon sears, zest and halve the lemon, finely mince shallot and garlic, and chop fresh dill on the cutting board.

6

Flip salmon gently with a fish spatula and sear flesh side 3 minutes until medium doneness, then transfer to a plate.

7

Drop fettuccine pasta into boiling water, cooking 9 minutes until al dente, adding sweet green peas during last 2 minutes.

8

Lower skillet heat to medium, adding remaining olive oil and butter until melted and gently foaming.

9

Add minced shallot and garlic to skillet, sautéing 2 minutes until softened, translucent, and fragrant without browning.

10

Stir mascarpone cheese, grated parmesan, half the lemon juice, and remaining salt into skillet until smooth and creamy.

11

Ladle out half a cup of starchy pasta water, then drain cooked fettuccine ribbons and tender sweet peas in a colander.

12

Transfer drained fettuccine and peas into skillet, tossing with lemon zest, fresh dill, and splashes of pasta water until silky.

13

Divide lemon-mascarpone fettuccine and peas between warm pasta bowls, topping each portion with a seared crispy salmon fillet to serve.

Pan-Seared Salmon & Sweet Pea Fettuccine in Lemon-Mascarpone Herb Sauce

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