Creamy Lemon Dill Alfredo Salmon Pasta Quick Weeknight

Ingredients

• 4 (approx. 150g / 5-6 oz each) Skin-on Salmon Fillets
• 2 tbsp (30 ml) Extra Virgin Olive Oil
• ½ tsp (2.5 g) Fine Sea Salt, divided
• ¼ tsp (1.25 g) Freshly Ground Black Pepper
• 1 Lemon, half zested and juiced, half sliced for garnish
• 400 g (14 oz) Tagliatelle or Fettuccine Pasta
• 2 L (8 cups) Water
• 2 tsp (10 g) Kosher Salt (for the pasta water)
• 4 tbsp (56 g) Unsalted Butter, cut into cubes
• 2 cloves Garlic, finely minced
• 1 cup (240 ml) Heavy Cream
• ¾ cup (180 ml) Reserved Pasta Cooking Water
• 1 cup (110 g) Freshly Grated Parmigiano Reggiano
• Pinch of Freshly Grated Nutmeg
• ½ cup (10 g) Fresh Dill, roughly chopped, plus extra for garnish
• Salt and Pepper to taste