Step 1

In a large stainless steel pan, gently sweat the scallions, garlic, and chili flakes in olive oil over medium-low heat until softened.

Step 2

Toss in the capers and stir in the Boursin cheese until melted.

Step 3

Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti in boiling water according to the package directions. Reserve 1 cup cooking water; drain spaghetti and set aside.

Step 4

Deglaze the cheese sauce with the white wine, increase heat to medium, and cook for 1 minute. Add the mustard, lemon zest and juice. Season with salt and pepper. Reduce heat to medium-low and gently simmer the sauce until reduced and slightly thickened.

Step 5

Add the cooked pasta to the sauce, along with some pasta water, a little at a time, until thickened to the desired consistency.

Step 6

Turn off heat and toss in the salmon, parsley, and dill.

Step 7

Enjoy!