Lemon Linguine With Smoked Salmon

• 3/4 pound linguine
• 1 tablespoon olive oil
• 1 onion, diced
• 1 (7.5-ounce) creme fraiche
• 1 Meyer lemon, zested and juiced (if using a regular lemon add a teaspoon of sugar or packet of truvia/stevia)
• 1 bunch fresh dill, stems removed and chopped saving some sprigs for garnish
• 1/2 pound smoked salmon, nova lox works great if you don't have access to hot smoked salmon.
• Brined capers, drained
• Salt
• Freshly ground pepper

1. Cook the linguine in boiling, salted water, While cooking pasta, heat olive oil in a large skillet. Add onions and saute for about 10 minutes on medium low heat until golden. Remove the skillet from heat and add creme fraiche, lemon zest and juice and half the dill. Stir to blend well. Add salt and pepper to taste.
2. When pasta is done add sauce and toss until pasta is well covered. Add salmon and stir until well distributed throughout pasta.
3. Serve to warm plate, sprinkle capers across top and add a garnish of dill.

linguine, olive oil, onion, crueme fraiche, lemon, fresh dill, salmon, capers, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/lemon-linguine-with-smoked-salmon-52568691 (may not work)