Pasta with Salmon and Vegetables
Pasta with salmon and vegetables is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g fusilli pasta
- Salt
- 250 g romanesco florets
- 250 g green asparagus
- 1 red bell pepper
- 150 g peas
- 1 tbsp butter
- 100 ml dry white wine
- 100 g crème fraîche
- 2 tbsp freshly chopped dill
- 300 g salmon fillet
- black pepper
Instructions
-
1.
Cook the pasta in salted water until al dente.
-
2.
Rinse the romanesco and drain. Peel the lower third of the asparagus and cut into 2–3 cm pieces. Wash the pepper, halve it, remove seeds, and chop. Rinse the peas and drain them.
-
3.
Sauté the asparagus with the romanesco in hot butter until colorless. Deglaze with wine and let simmer gently for about five minutes. Add the pepper and peas and cook another two to three minutes.
-
4.
Stir in the crème fraîche and dill, but do not bring to a boil again. Rinse the salmon, pat dry, and cut into bite‑sized cubes. Place them in the sauce and let finish cooking for two to three minutes.
-
5.
Season with salt and pepper. Finally toss the drained pasta (adding a little cooking water if needed) and serve on plates.
