Directions

1. Sauté shallots in butter until soft and add white wine. Cook until wine has reduced by half. Add the thyme, mustard, saffron, cream, and salt and pepper to taste. Bring to a boil and reduce to a simmer. Add sundried tomatoes and fresh tomato. Cook an additional 10 mins

2. Bring a pot of salted water to a boil and cook egg fettuccine according to package directions (3-4 mins). Reserve 1/8 cup of pasta water to add to sauce

3. Add pasta water to sauce and continue cooking until sauce has thickened

4. Season salmon with salt and pepper on both sides and add olive oil to skillet. Cook salmon in a skillet over medium heat skin side down. Cook skin side down for 5 minutes until crispy and turn salmon and cook an additional 4 minutes

5. Toss fettuccini in sauce and serve with salmon filet. Place salmon skin side up to keep crispy texture

6. Enjoy!