Directions
In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.

Meanwhile, lightly season the salmon on both sides.

In a large skillet or saute pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water to moisten them.

While the salmon is cooking, cook the egg noodles in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.

Divide the warm noodles among 4 large plates. Place 1 salmon fillet and the sauteed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the olive oil. Serve.

? Servings.