3 Tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced
2 cups heavy cream (or you can subsititute 1 cup fat free half & half for 1 cup of the cream)
salt and ground black pepper to taste
1/4 cup dill, chopped (adjust if this is too strong a dill taste for you)
Freshly grated Parmesan cheese
Cook pasta. Drain, reserving some of the cooking water.
While the pasta is cooking:
Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened. Add poached salmon (flaked) and dill.
Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with parmesan.
This makes 2-3 very generous servings, depending on how "saucy" you like your pasta.
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