Creamy Fettuccine with Turkish Salmon

Marinate the Turkish salmon fillets with salt and black pepper and let them rest in the refrigerator for 10–15 minutes. Cook the fettuccine pasta in salted boiling water until al dente. Then drain and put aside. Melt the butter in a pan and add the finely chopped onion, sauté until lightly golden. Add the crushed garlic and continue sautéing until fragrant. Add the marinated Turkish salmon fillets to the pan and sear on both sides. Remove the Turkish salmon fillets from the pan, then add the cream to the same pan. Heat the cream over low heat, stirring until slightly thickened. Add the cooked fettuccine pasta into the creamy sauce and mix well. Add the grated Parmesan cheese and finely chopped fresh dill or parsley and mix. Finally, place the seared Turkish salmon fillets over the fettuccine and serve.