Spaghetti with salmon and asparagus in creamy sauce
2 servings
15 minutes
Spaghetti with salmon and asparagus in creamy sauce is an exquisite dish of Italian cuisine that combines the tenderness of seafood, the freshness of greens, and the velvety texture of cream sauce. This recipe, inspired by Mediterranean traditions, blends rich flavors of juicy salmon, aromatic saffron, and a hint of white wine's acidity. Asparagus adds a refined freshness to the dish while parmesan provides a savory touch. The warm cream sauce envelops the spaghetti, creating a harmony of flavors that complement each other perfectly. This dish is suitable for both a romantic dinner and a festive family lunch, impressing with its elegance and simplicity in preparation. It is served with a sprig of thyme and grated parmesan, turning each forkful of pasta into true delight.
1
Add spaghetti to boiling salted water, cook for 7 minutes, and drain in a colander.
- Spaghetti: 160 g
- Salt: to taste
2
Cut the asparagus into 3 pieces and boil in salted boiling water for 5 minutes.
- Green asparagus: 90 g
- Salt: to taste
3
Finely chop the shallots, garlic, and herbs, cut the salmon into large 2x2 cm cubes, and halve the cherry tomatoes.
- Shallot: 1 piece
- Garlic: 1 clove
- Celery leaves: 2 g
- Salmon: 160 g
- Cherry tomatoes: 70 g
4
Sauté onion and garlic in olive oil, add salmon and fry for another 2-3 minutes.
- Olive oil: 30 ml
- Shallot: 1 piece
- Garlic: 1 clove
- Salmon: 160 g
5
Add 50 ml of white dry wine and evaporate the alcohol, add cream, add tomatoes in their own juice, saffron, pepper, and salt.
- Dry white wine: 50 ml
- Cream 30% fat: 200 ml
- Tomatoes in their own juice: 50 g
- Saffron: 0 g
- Salt: to taste
- Ground black pepper: to taste
6
Add boiled asparagus and boiled spaghetti, sprinkle with finely chopped herbs, add cherry tomatoes, and simmer for 2 minutes.
- Green asparagus: 90 g
- Spaghetti: 160 g
- Celery leaves: 2 g
- Cherry tomatoes: 70 g
7
Twist the cooked pasta with a fork into a spiral, place it on a plate, sprinkle with grated Parmesan, garnish with a sprig of thyme, and serve.
- Parmesan (Parmigiano Reggiano): 30 g
- Thyme: 1 g
