1Lb Fresh Salmon
8 oz dry fettuccine
4 Tbsp. butter
2 Tbsp. minced shallots
4 oz fresh sliced mushrooms
1/2 cup heavy cream
3/4 cup grated parmesan cheese
3Tbsp. capers
3 Tbsp. fresh chives or green onions
1 Tbsp. lemon zest
salt and pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Bake salmon skin side down until fully cooked, about 15 minutes. Remove skin and break into chunks.
Cook fettuccine according to package instructions. Reserve 1/2 cup of cooking liquid.
Melt butter in a large saucepan over medium heat.
Add shallots and mushrooms, cook 2 minutes, then add cream and pasta water. Bring sauce to a boil. simmer over medium-high heat until thickened, 3-4 minutes.
Add fettuccine and parmesan to pan and toss to coat. Remove pan from heat. Stir in capers, chives, lemon zest, salmon; season with salt and pepper.