In saucepot, prepare farfalle as label directs but do not use salt in water; drain.
Meanwhile, in nonstick 10-inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes.
Add vermouth and heat to boiling; cook 1 minute.
Stir in cream, salt, and pepper; heat to boiling.
Cook 1 minute.
Remove skillet from heat; stir in salmon pieces and chopped fresh dill.
Toss salmon mixture with pasta to serve.
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