Slow-Roasted Salmon with Creamy Caper Sauce and Fettuccine

Season salmon fillets with salt and pepper. Slow roast in the oven until cooked through and moist.

While the salmon roasts, cook fettuccine according to package directions. Reserve some pasta water before draining.

In a skillet over medium heat, begin the sauce by warming the heavy cream.

To the cream, add fresh dill, capers, lemon juice, and white wine. Let it simmer and reduce slightly.

In a separate large skillet, heat the olive oil over medium heat.

Add minced garlic and 2 tablespoons of chopped fresh parsley to the hot oil. Season with salt and pepper and sauté until fragrant.

Add the cooked fettuccine to the garlic and oil. Toss to coat, adding a splash of reserved pasta water to help create a light sauce.

To plate, place a slow-roasted salmon fillet on a plate.

Arrange a portion of the fettuccine aglio e olio next to the salmon.

Pour the creamy caper sauce generously over the salmon fillet.

Garnish the entire dish with the remaining fresh parsley and grated Parmesan cheese.