FIRST STEP: COOK THE PASTA

1. Boil the Water: Bring a large pot of salted water to a boil. Add 4-5 cups of water, depending on the size of your pot, and salt it generously.
2. Cook the Pasta: Add the fettuccine (or pasta of choice) to the boiling water and cook according to the package instructions, typically 9-11 minutes for al dente pasta.
3. Drain the Pasta: Once cooked, drain the pasta, reserving about 1 cup of pasta cooking water. Set the pasta aside and keep it warm.

SECOND STEP: COOK THE SALMON

1. Season the Salmon: While the pasta is cooking, season both sides of the salmon fillets with salt and pepper.
2. Cook the Salmon: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the salmon fillets skin-side down (if they have skin). Cook for 4-5 minutes on each side, depending on the thickness of the fillets, until the salmon is golden brown and easily flakes with a fork. Remove the salmon from the skillet and set aside. Once slightly cooled, flake the salmon into bite-sized pieces, discarding the skin if necessary.

THIRD STEP: MAKE THE CREAMY SAUCE

1. Sauté the Garlic: In the same skillet you used to cook the salmon, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the Cream: Pour in the heavy cream, stirring constantly to combine. Let the cream simmer gently for 2-3 minutes.
3. Add the Cream Cheese: Add the softened cream cheese to the skillet, whisking until the cream cheese is fully incorporated into the sauce. This will add extra creaminess to the dish.
4. Add the Parmesan: Stir in the grated parmesan cheese, continuing to whisk until the cheese melts and the sauce thickens. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
5. Add the Broth and Lemon: Pour in the vegetable or chicken broth and the lemon juice, stirring to combine. Let the sauce simmer for another 2-3 minutes until it reaches your desired consistency. The acidity from the lemon will balance the richness of the cream and cheese.
6. Season and Add Fresh Dill: Season the sauce with salt and pepper to taste. Stir in the fresh dill and lemon zest for a burst of fresh, herby flavor.

FOURTH STEP: SAUTÉ THE MIXED GREENS

1. Wilt the Greens: In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the mixed greens and sauté for 2-3 minutes, stirring occasionally, until the greens are wilted but still vibrant in color. Season with a pinch of salt and pepper.

FINAL STEP: ASSEMBLE THE DISH

1. Combine the Pasta and Sauce: Add the drained pasta to the creamy sauce, tossing gently to coat the noodles in the sauce. If needed, add some reserved pasta cooking water to help the sauce cling to the pasta.
2. Add the Flaked Salmon: Gently fold the flaked salmon into the pasta and sauce, ensuring it’s evenly distributed.
3. Add the Greens: Stir the sautéed mixed greens into the pasta for added freshness and texture.
4. Serve: Transfer the creamy salmon pasta to serving plates, garnishing with fresh parsley, extra parmesan cheese, and lemon wedges on the side.