1 package (16 oz.) dry fettuccine
1 small yellow onion, chopped
3 tablespoons olive oil
4 large fresh garlic cloves, minced
¾ cup chicken broth
1½ tablespoons fresh basil, minced
1½ teaspoons fresh oregano, minced
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup heavy whipping cream

1½ lbs. fresh Atlantic salmon fillet, 6 oz. each portions
½ cup olive oil
Salt & pepper

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to boil; cook for 5 minutes or until reduced by half. Stir in cream. Cook, uncovered, 8 minutes longer or until sauce is reduced. Drain pasta; toss with sauce.

Preheat oven to 375 F. In a large skillet with high heat, add olive oil. Season the salmon with salt and pepper. Pan sear the salmon skin side up for about one minute and cook the other side for another minute. Set aside on a baking sheet pan and leave in the preheated oven for about 5 minutes until medium done. DO NOT OVER COOK! Serve on top of the creamy pasta.