This salmon pasta may look like an elegant dish that required hours of work on a hot stove, when in fact it is quite the opposite! A few ingredients and 20 minutes of your time are enough. The next time you tell yourself you’re too tired and hungry to cook, skip the takeout and do it instead. You will thank me later.
- 300 grams Fettuccine
- 1 bunch asparagus
- 1 Zucchini
- 1 cup snow peas
- 2 Skinless salmon fillets
- 2 tablespoons Butter
- 4 cloves minced garlic
- ½ cups Chicken Or Vegetable Broth
- 1 Lemon, juice and zest
- 1 teaspoon Chili flakes
- 2 tablespoons fresh dill
- 300 milliliters Cream
Cook pasta according to package directions, adding asparagus, zucchini, sugar snap peas in the last 2 minutes of cooking. Drain and reserve 1/2 cup cooking water.
Heat the olive oil in a skillet over medium heat. Cook the salmon for 4 minutes on each side or until cooked to taste. Remove and let stand 2 minutes.
Melt the butter in the same skillet over medium heat. Add the garlic and cook for 30 seconds. Add broth, lemon zest, chili flakes and dill. Simmer uncovered for 10 minutes. Add cream, pasta and vegetables. Cook until everything is hot and the sauce has thickened.
Crumble the salmon and squeeze the lemon juice. Serve with additional dill and chili flakes sprinkled on top.