Creamy Salmon Spaghetti w/Zucchini or Asparagus

Nutrition

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Ingredients

2 pieces Salmon

30 oz Spaghetti

6 oz Asparagus

1 tbsp Butter

2 Shallots

3/4 cups White Wine

1 1/2 cup Heavy Cream

1 full lemon Lemon Zest

3 tbsp Fresh Dill

1 tsp Salt

1 tsp Ground Black Pepper

How To Make

Step 1: In a large pot of boiling, well salted water, add the spaghetti and cook according to the packet.

Step 2: Dice the skinless salmon pieces into thick cubes and set aside.  Cut your asparagus keeping the tips intact and the stems cut a little shorter.  Chop the dill finely, keeping some whole leaves for garnish.  Peel and chop the shallots finely.

Step 3: In a frying pan, melt the butter, then add the finely diced shallots and leave to gently sweat.  Deglaze with the white wine and reduce until almost dry, then add the cream, season with salt and pepper and add the grated lemon zest.  Leave to simmer gently approx. 1 minute, then add the salmon pieces.  Leave to poach in the cream.  Make sure they cook all around.

Step 4: Place the cut asparagus spears together in the pasta boiling water, 2 minutes before the pasta is cooked al dente (3 or 4 minutes if your asparagus is thicker).

Step 5: Drain both pasta with asparagus, add directly to cream sauce.  Taste for seasoning and adjust.  Add the chopped dill and mix well, serve immediately with sprigs of fresh dill.