Fettuccine with Salmon & Asparagus in Lemon and Dill Oil
User Reviews
4.9
201 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Fettuccine with Salmon & Asparagus in Lemon and Dill Oil
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 500 grams dry fettuccine
- 150 grams smoked salmon (works with fresh salmon as well)
- 1 bunch green asparagus
- 2 tablespoons capers
- 1 tablespoon fresh dill
- 2 cups fresh baby spinach leaves
- 1 lemon
- white wine
- extra virgin olive oil
- sea salt flakes
- ground pepper
Instructions
- Remove and discard the woody bases from the asparagus spears.
- Cut the asparagus spears into 2 cm (1 inch pieces) with a 45 degree angle cut.
- In a large pot of salted boiling water cook the pasta just under al'dente, drain, cool with running water and set aside (try to reserve the cooking water).
- Return the pot with the water back to the stove and return to the boil.
- Blanche the asparagus in the water, once vibrantly green remove and place in a large mixing bowl (leaving the water on to boil).
- In a non stick fry pan add a touch of olive oil and place on high heat.
- Once the oil is hot saute off the salmon (if using smoked salmon no need to cook it just place it in the bowl with asparagus), capers, dill and a touch of cracked pepper, (do not over cook, just long enough to warm the salmon through.
- Add a small splash of white wine and cook off the alcohol.
- Place the contents of the pan in the large mixing bowl with the asparagus.
- Re-blanche the fettuccine until warm and al'dente, drain and toss in the bowl with the other ingredients.
- Add the baby spinach leaves to the bowl, squeeze the juice of the lemon into the bowl add a few more tbsps of extra virgin and toss it all gently together and serve immediately.
- Serve with grilled Vienna bread and a solid white wine.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
201 reviews
Excellent
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