1 lb salmon, skin removed
1/2 t kosher salt
1/4 t ground pepper
1/2 lb pasta
4 scallions, thinly sliced
1/4 C white wine
olive oil
1 lemon, zested
1/2 lb sugar snap peas, trimmed & cut into 1/2" pieces
1.
Bring a 6-quart pot of water to boil for the pasta.
2.
Pat the salmon dry and season evenly on both sides with salt and white pepper.
3.
Heat a large saute pan over medium-high heat for 1 to 2 minutes. Add olive oil, swirl to coat and lower the heat to medium. Lay the salmon in the center of the pan and sear until it is golden brown and releases from the pan easily, 2 to 3 minutes. Flip and cook for an additional 2 minutes until golden brown and cooked through. Transfer to a plate, flake into bite size pieces and set aside.
4.
When the pasta water comes to a boil, season generously with salt and stir in the farfalle.
5.
Meanwhile, make the sauce. Add the whites and light greens of the scallion to the sauté pan and cook until fragrant, about 1 minute. Add in the chili crisp and cook until fragrant, about 1 minute.
6.
Deglaze the pan with the white wine and cook until reduced slightly, 1 to 2 minutes. Add olive oil, one tablespoon at a time, swirling to emulsify into the sauce, about 1 minute. Add in half of the lemon zest and stir until fragrant, about 30 seconds.
7.
When the farfalle is al dente, reserve 1/4 of pasta water and drain. Add the pasta, pasta water, snap peas and reserved salmon to the pan. Season with salt and stir to combine. Cook for 60 to 90 seconds until the sauce clings to the pasta and the snap peas are bright green.
8.
To serve, garnish with the remaining lemon zest, the dark greens of the scallions and additional chili crisp, as desired.
