Salmon and Asparagus with Tagliatelle

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 port. Salmon, frozen, à 125 g
  • 500 g asparaus
  • 1 onion (s)
  • 250 g cocktail tomatoes
  • 1 shot white wine
  • 1 tablespoon oil
  • 2 dashes lemon juice
  • 2 tablespoon tomato paste
  • 125 g cream (or Cremefine for cookin)
  • 500 g taliatelle
  • salt and pepper
  • Herbs, dried to taste
Salmon and Asparagus with Tagliatelle
Salmon and Asparagus with Tagliatelle

Instructions

  1. Cook the pasta al dente as usual. Thaw the salmon, drizzle with lemon juice and sprinkle with herbs. Peel the asparagus and cut into pieces.
  2. Heat the oil in a pan and fry the asparagus briefly, making sure that the pan is not too hot. Then deglaze with a dash of white wine and simmer, add chopped onion and halved cocktail tomatoes and let simmer. Pour in some water and stir in the tomato paste and cream. Cut the salmon into cubes and add. Let everything simmer for about 5 minutes, until the salmon is cooked through.
  3. Serve with the tagliatelle.
  4. In winter you can also take asparagus out of the can, then don`t simmer for so long.

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