Creamy Salmon Pasta

Steps

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1. 1
   Prep aromatics by chopping lemon thyme, which will be used to season the sauce.
   ≈0:29
2. 2
   Prepare a flavorful broth by simmering chicken stock with Parmigiano scraps and salt for about 10 minutes, which will be used to cook the pasta.
   ≈0:44
3. 3
   Make the béchamel sauce by melting butter, stirring in flour and toasting for about 2 minutes, then pouring in hot milk and whisking quickly while bringing to a boil and cooking for 2 minutes.
   ≈1:38
4. 4
   Season the béchamel by stirring in grated Parmigiano Reggiano, chopped thyme, salt, pepper, and a pinch of nutmeg, then add a small amount of heavy cream.
   ≈1:59
5. 5
   Cook the pasta by removing the cheese scraps from the broth and cooking pasta al dente in the stock, reserving some pasta water in case you need to loosen the sauce.
   ≈2:38
6. 6
   Transfer the cooked pasta to the béchamel sauce and mix together.
   ≈2:51
7. 7
   Heat a large skillet, melt butter, add salmon scraps and season with salt and pepper, then add shallots and garlic. Sauté on high heat until the salmon is cooked through but not overdone, watching carefully.
   ≈3:06
8. 8
   Add the parboiled greens to the salmon, then stir in lemon zest and juice to brighten the dish and add vibrant contrast.
   ≈3:27
9. 9
   Plate the pasta with sauce and top with the salmon and greens mixture. Serve immediately.
   ≈3:46