Fettuccine with Salmon & Asparagus in Lemon and Dill Oil
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 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
Description
Fettuccine with Salmon & Asparagus in Lemon and Dill Oil brings together dry fettuccine pasta, green asparagus cut into angled pieces, smoked salmon, fresh capers, dill, and baby spinach. The recipe begins by trimming the asparagus, blanching it until vibrantly green, and briefly sautéing the salmon with capers, dill, and cracked pepper. A small amount of white wine is added and allowed to cook off, leaving a hint of acidity that complements the lemon and herb-infused olive oil. The pasta is cooked just under al dente and then re-blanched briefly to warm through, helping the textures to blend harmoniously.
The dish offers a pleasant contrast between tender fettuccine and crisp-tender asparagus, highlighted by the delicate saltiness and smoky notes of salmon. The fresh dill and lemon zest bring brightness, making this a flavorful pasta suitable for lunchtime or a light dinner. It can be served immediately to enjoy the full freshness and texture combination.
Ingredients
- 500 grams Fettuccine pasta dry
- 150 grams smoked salmon (works with fresh salmon as well)
- 1 bunch asparagus green
- 2 tablespoons capers
- 1 tablespoon dill fresh
- 2 cups spinach fresh baby leaves
- 1 lemon
- white wine
- extra virgin olive oil
- sea salt flakes
- black pepper ground
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
User Reviews
Overall Rating
4.9
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