I saw something similar to this smoked salmon pasta on TV earlier in the year, so when I saw a half-side of salmon in the yellow sticker section for £3.78, I thought I would try my take on it.
It is another really easy recipe and is perfect for a mid-week meal as it takes less than 15 minutes from start to finish.
Firstly, I starting cooking the pasta as per the packet instructions.
I then pan-fried the salmon in a preheated frying pan, skin side down for about 3 minutes before turning them over and cooking through for a further 2 minutes. Once cooked, I carefully removed the crispy skin and crumbled it into small pieces.
Using a vegetable peeler I sliced the top part of the asparagus into ribbons and thinly sliced the stalks.
I roughly crumbled the salmon into the frying pan and chucked in asparagus stalks and cooked through for a couple of minutes and then chucked in the lemon juice and zest.
Once cooked and using tongs, I chucked the spaghetti into the pan with the salmon with about half a cup of the cooking water and the creme fraiche. I then added the asparagus ribbons and tossed it all together with a bit of salt and pepper. Before serving with the lemon wedges and a sprinkling of the crumbed crispy skin.
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Ingredients
Directions
Firstly, I starting cooking the pasta as per the packet instructions.
I then pan-fried the salmon in a preheated frying pan, skin side down for about 3 minutes before turning them over and cooking through for a further 2 minutes. Once cooked, I carefully removed the crispy skin and crumbled it into small pieces.
Using a vegetable peeler I sliced the top part of the asparagus into ribbons and thinly sliced the stalks.
I roughly crumbled the salmon into the frying pan and chucked in asparagus stalks and cooked through for a couple of minutes and then chucked in the lemon juice and zest.
Once cooked and using tongs, I chucked the spaghetti into the pan with the salmon with about half a cup of the cooking water and the creme fraiche. I then added the asparagus ribbons and tossed it all together with a bit of salt and pepper. Before serving with the lemon wedges and a sprinkling of the crumbed crispy skin.
If you like this recipe and want to see more head over to the main recipe page main recipe page where you can search ingredients or type of food.
I am also on social media and you can find me on Facebook, Instagram and Twitter
