1 1/3 pound salmon fillet (plus olive oil and 1 teaspoon EACH salt and pepper)
1/2 cup lime (or lemon) juice
1/2 cup white wine
1 pound rigatoni
3 medium onions, chopped (plus 2 tablespoons EACH butter and olive oil)
1 tablespoon dried dill
1/2 cup heavy cream
1 cup coarsely chopped salted pistachios
Preheat oven to 375 degrees F. Place salmon on top of a little olive oil in a large roasting pan. Pour lime juice and wine over the top. Season with salt and pepper. Cover with heavy foil and bake 20 minutes. Allow to rest until cool enough to handle.
Meanwhile, bring pasta water to a boil, add a handful of salt and cook pasta until al dente. In a large skillet, heat butter and olive oil and saute onions until tender. Stir in dill.
Flake salmon into onion mixture and add 1/2 cup of the pan juices. Fold in cooked, drained pasta and cream.
Transfer to a large serving bowl and sprinkle pistachios over the top. Serves 6.