This dish is a lovely ‘rich’ pasta without the heavy cream sauce. The salmon, garlic, lemon and parmesan gives it its distinct flavours, and using fresh seasonal asparagus is a real treat. Get all the ingredients for this delicious meal in store at Raeward Fresh!
Salmon and Asparagus Fettucine
Serves | 4 |
Prep time | 15 minutes |
Cook time | 15 minutes |
Total time | 30 minutes |
Ingredients
- 500g salmon fillet
- 1 white onion
- 4 cloves garlic
- 1 bunch asparagus
- 1 drizzle oil
- 1 cup milk
- 1 cup frozen peas
- 400g fresh fettucine pasta
- 2 lemons (zest and juice)
- 3 egg yolks
- parmesan cheese
Directions
1. | Preheat oven to 180 degrees C. |
2. | Season the salmon fillets and cover with tinfoil and bake for 15-20 minutes, depending on the thickness of your fish. Set aside. |
3. | Place a pot of water on to boil for the pasta. |
4. | Chop up the onion, crush the garlic and cut the asparagus in two, trimming the ends. Cook the onion in a frying pan with a drizzle of oil, until translucent. Then add the garlic and asparagus, heat through for a further two minutes to soften slightly. |
5. | Add milk to the pan and bring it to a light simmer, then add the frozen peas. |
6. | Put the fresh pasta on to cook for 3-4 minutes. |
7. | Add the lemon zest and 3-4 tablespoons of the pasta water to the sauce to help thicken it. Then drain the pasta and add to the sauce. |
8. | Reduce to a low heat and add in all the egg yolks, taking care to immediately stir through the sauce (if you do this too slowly, or the heat is too high you may risk curdling the dish). Continue to allow the dish to warm through for a few more minutes. |
9. | Add the lemon juice, and again stir this through relatively quickly. |
10. | Flake the salmon into good bite-sized pieces and carefully fold through the pasta and season. |
11. | Garnish with grated parmesan. |