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Salmon & Asparagus Fettuccine

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Adjust Servings:
230 g Asparagus
Salt to taste
15 g Butter
chopped Shallots
240 ml Heavy cream
120 g Smoked salmon
Freshly ground Black pepper
1 teaspoon Lemon juice
280 g (green) Fettuccine
2 tablespoons fresh and chopped Dill

Nutritional information

90 kcal
8 g
5 g
4 g

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Salmon & Asparagus Fettuccine

  • 35 minutes
  • Serves 4
  • Easy




Prepare the asparagus

Cut off the ends of the asparagus and peel the stalks, then slice them diagonally.

Cook the asparagus

Steam the asparagus for about 3 minutes until they soften slightly but are still bright green. Rinse with cold water, drain well with paper towels, and set aside.

Boil the water

Bring a large pot of water to a boil for the pasta.


While waiting for the water to boil, melt the butter in a large pan. Add the shallots and sauté until softened. Stir in the heavy cream and let it simmer for about 5 minutes until the cream thickens.


Cut the salmon into pieces, add it to the cream, and remove from heat. Season with pepper and lemon juice, then add the asparagus.


When the water has boiled, add the fettuccine, stir once or twice, and continue cooking for another two or three minutes after the water returns to a boil. Drain well.

Combine ingredients and serve

Briefly reheat the sauce. Transfer the pasta to a warm bowl, pour over the sauce, and mix well. Sprinkle with dill and serve.

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