Servings
Font
Back
Fettuccine with Salmon & Asparagus in Lemon and Dill Oil
4.9 from 201 votes

Fettuccine with Salmon & Asparagus in Lemon and Dill Oil

This Fettuccine with Salmon & Asparagus combines tender pasta with vibrant green asparagus, smoked salmon, capers, dill, and spinach for a balanced dish featuring fresh, bright flavors. The pasta is cooked just under al dente, then lightly re-blanched with asparagus and tossed with a lemon-dill infused olive oil and a splash of white wine, creating delicate layers of taste and a fresh texture. The smoked salmon adds richness without overpowering the herbs and citrus notes.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Remove and discard the woody bases from the asparagus spears.
  2. Cut the asparagus spears into 2 cm (1 inch pieces) with a 45 degree angle cut.
  3. 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).
  4. Return the pot with the water back to the stove and return to the boil.
  5. Blanche the asparagus in the water, once vibrantly green remove and place in a large mixing bowl (leaving the water on to boil).
  6. In a non stick fry pan add a touch of olive oil and place on high heat.
  7. 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.
  8. Add a small splash of white wine and cook off the alcohol.
  9. Place the contents of the pan in the large mixing bowl with the asparagus.
  10. Re-blanche the fettuccine until warm and al'dente, drain and toss in the bowl with the other ingredients.
  11. 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.
  12. Serve with grilled Vienna bread and a solid white wine.

Notes