📖 Instructions

1. First, let's tackle the gravlax. Place a fillet of salmon (about 1 pound) skin-side down on a large piece of plastic wrap. This is important for easy clean up!
2. Next, in a bowl, combine 1/2 cup kosher salt, 1/4 cup sugar, 1/4 cup chopped fresh dill, and 1 tablespoon of freshly cracked black pepper. This mixture is crucial for curing the salmon.
3. Gently rub the salt mixture all over the salmon fillet, making sure to cover every inch. Don't be shy! This really helps with the curing process.
4. Now, tightly wrap the salmon in the plastic wrap, then wrap it again in another layer of plastic wrap. You're building a little salmon burrito here. Place the wrapped salmon in a shallow dish, and top with a plate and a heavy weight (like a can of beans). This is what gives the gravlax that perfectly firm texture. Leave it in the fridge for at least 24 hours, or up to 48. The longer you leave it, the saltier it will be, so taste test before serving!
5. Okay, now for the pasta. Bring a large pot of salted water to a boil, then add about 1 pound of your favorite pasta (I like linguine, it's so elegant). Cook according to package directions.
6. Meanwhile, make the lemon-butter sauce. In a small saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add 1/4 cup of fresh lemon juice, a pinch of salt, and a pinch of freshly cracked black pepper.
7. Whisk constantly until the sauce is emulsified and slightly thickened. This is the magic moment! Taste it, and adjust seasonings as needed. I sometimes like to add a squeeze more of lemon for zest.
8. Once the pasta is cooked al dente, drain it well. Add the pasta to the saucepan with the lemon-butter sauce. Toss to coat evenly. You want every strand of pasta to taste of that wonderful lemon butter!
9. Finally, slice the gravlax into thin pieces. Divide the pasta amongst bowls, top with gravlax slices and a sprinkle of fresh dill. That's it! You've just made a gourmet pasta dish that will amaze everyone (even yourself!).
10. Optional: For extra zing, add a few lemon wedges to the plates for squeezing extra juice over the top. Trust me, that little burst of lemon is everything!