Fettuccine with salmon and asparagus
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.
3 clove(s), crushed
Dried chilli flakes
250 g, ends trimmed, cut into 2.5cm lengths
- Cook fettuccine following package instructions. Drain and set aside.
- 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.
- 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.
- Add pasta and salmon with cooking juices to pan with asparagus and gently toss to combine. Serve.
For variety, substitute broccoli for the asparagus.