Salmon Asparagus Lemon Pasta
This delightful dish combines succulent salmon, tender asparagus, and flavorful seasonings in a creamy sauce, all served with perfectly cooked pasta. The combination of fresh ingredients and a hint of lemon zest creates a light and satisfying meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 2 skinless and boneless salmon fillets
- 400g asparagus cut into 3cm pieces
- Fry light
- Slat and pepper
- Dried pasta
- 400ml veg stock
- 50g Boursin light
- 200g quark
- Fresh dill finely chopped
- Zest of one lemon
Instructions
- Per heat oven to 180 fan. Line a large baking tray. Put the salmon fillets on one side of the tray and the asparagus on the other in a single layer. Spray with fry light and bake for 10-12 mins. Remove from oven cover and keep warm.
- Meanwhile cook pasta as instructed. Drain and keep warm until needed.
- Put stock and ginger in large pan. Bring to boil and remove from heat. Whisk Boursin with the quark, then whisk mixture into the stock until smooth. Return to heat, bring to simmer then remove from heat.
- Flake salmon into sauce then add asparagus and dill and lemon zest. Add pasta to the pan toss and serve.
Yield
Serves 4
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