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Creamy Spring Salmon Pasta
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Description
This Salmon Pasta may look like it’s an elegant dish that took hours of slaving off a hot stove for, when in fact it’s quite the opposite! A few ingredients and 20 minutes of your time is all you need. Next time you’re telling yourself you’re too tired and hungry to cook, skip the takeout and make this instead. You’ll thank me later.
Ingredients
- 300 grams Fettuccine
- 1 bunch Asparagus
- 1 Zucchini
- 1 cup Sugar Snap Peas
- 2 Skinless Salmon Fillets
- 2 Tablespoons Butter
- 4 cloves Garlic, Minced
- ½ cups Chicken Or Vegetable Stock
- 1 Lemon, Juiced And Zested
- 1 teaspoon Chili Flakes
- 2 Tablespoons Fresh Dill
- 300 milliliters Cream
Preparation
Cook pasta according to package instructions, adding asparagus, zucchini, sugar snap peas in the last 2 minutes of cooking. Drain and reserve 1/2 cup of pasta water.
Heat olive oil in a frying pan over medium heat. Cook salmon for 4 minutes each side or until cooked as desired. Remove and let sit for 2 minutes.
Melt butter in the same frying pan over medium heat. Add garlic and cook for 30 seconds. Add stock, lemon zest, chilli flakes and dill. Simmer uncovered for 10 minutes. Add cream, pasta and vegetables. Cook until everything is heated through and sauce has thickened.
Flake over the salmon and squeeze in lemon juice. Serve with extra dill and chilli flakes sprinkled on top.
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