Cooking the Pasta
Bring a pot of salted water to a boil and cook 6 ounces fettuccine according to package directions until al dente. Reserve a small splash of pasta water, then drain and set aside.
Preparing the Salmon
Pat 2 salmon fillets (6 oz each, skin removed) dry and season with salt and pepper to taste. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the salmon and cook for about 3–4 minutes per side, until golden and cooked through. Remove from the skillet and set aside.
Building the Sauce
In the same skillet, melt 3 tablespoons butter over medium heat. Add 3 cloves minced garlic and cook for about 30 seconds until fragrant. Stir in 1 bunch asparagus (trimmed and cut into 2-inch pieces) and cook for 3–4 minutes until tender-crisp.
Creating the Creamy Sauce
Pour in ½ cup heavy cream (or half and half) and stir to combine. Add 2 tablespoons capers (drained), the juice of ½ lemon, and ¼ cup grated Parmesan cheese, stirring until the sauce becomes smooth and slightly thickened. Season with salt and pepper to taste and add red pepper flakes (optional) if you want a bit of heat.
Combining and Finishing
Add the cooked pasta to the skillet and toss to coat in the sauce, using a splash of reserved pasta water if needed to loosen it. Gently return the salmon to the pan or serve it on top. Finish with 2 tablespoons chopped fresh dill.
Serving
Serve hot, garnished with additional fresh dill, extra Parmesan cheese, and lemon wedges on the side for squeezing over the top.
