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Fettuccine with salmon and asparagus

Fettuccine with salmon and asparagus

Total Time
30 min
10 min
20 min
Salmon stars in this ultra light pasta dish, that is sauced only with the fish's lemony cooking juices and a quick sauté of asparagus, garlic and chilli flakes. Simplicity is the secret here - the salmon stays moist thanks to its few minutes in the microwave, and the asparagus is ready in 5 minutes! Put them together, add the fettucine, and you've got an elegant dinner in literally mere minutes. For a slightly richer dish, sprinkle the pasta with crumbled feta.


Dry pasta

180 g

Olive oil

2 tsp


3 clove(s), crushed

Dried chilli flakes



250 g, ends trimmed, cut into 2.5cm lengths

Skinless salmon

180 g

Lemon juice

1 tbs


  1. Cook fettuccine following package instructions. Drain and set aside.
  2. Meanwhile, heat oil in a large non-stick frying pan and heat over medium-high heat. Add garlic and chilli, cook, stirring for 1 minute or until fragrant. Add asparagus and cook, stirring for 2 minutes or until asparagus is bright green. Stir in ¼ cup (60ml) water and ¼ tsp salt. Cover and cook for 2 minutes or until asparagus is almost tender. Uncover and cook until asparagus is tender, about 1 minute. Remove from heat and set aside.
  3. Place salmon in a microwave-safe bowl and sprinkle with lemon juice and season with salt. Cover and microwave on high for 2 minutes or until salmon is just opaque but still slightly pink in the centre. Using a fork, break fillet into bite-size pieces, and stir gently to mix with cooking juices in bowl.
  4. Add pasta and salmon with cooking juices to pan with asparagus and gently toss to combine. Serve.


For variety, substitute broccoli for the asparagus.