Start by removing the skin from the fresh salmon and cutting it into 1.5 cm cubes. Season generously with salt and freshly ground pepper. Drizzle with lemon juice, then stir in olive oil, white wine, a few grinds of pepper, and rosemary.
Let the salmon marinate for one hour to absorb the bright flavors.
In a sauté pan, warm olive oil with rosemary. Add the crushed garlic clove and simmer gently over low heat for 3 minutes, infusing the oil with aromatic notes.
Boil the farfalle in salted water for about 14 minutes until al dente. Drain, rinse under cold running water, then add to the skillet. Toss thoroughly to coat. Adjust seasoning with salt and pepper.
Plate the pasta, arranging marinated salmon cubes on top. Garnish with fresh dill leaves for a vibrant finish.
Adapted from The Dough Book by Hubert
