Creamy Salmon and Asparagus Pasta
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 200 g dried pasta (any shape you like)
- • 400 ml boiling water
- • 1 fish stock cube
- • 1/2 fish stock pot
- • low-calorie cooking spray
- • 1 onion (peeled and finely diced )
- • 3 salmon fillets, cut into 2.5cm chunks ((approx. 360g))
- • 250 g asparagus (cut into 3cm lengths)
- • 1 small handful fresh parsley (chopped)
- • 1/2 lemon (juiced)
- • 1 large egg
- • 1 egg yolk
- • 180 g quark
- • 30 g pecorino cheese (finely grated)
- • freshly ground black pepper
Preparation Steps
First cook your pasta according to the packet instructions, this usually takes between 9-11 minutes.
While the pasta is cooking, add the fish stock cube and stock pot to the water and set aside.
Spray a pan with some low-calorie cooking spray then sauté the onions for about 5 minutes, until they are softening. Pour in the stock, then add the salmon, asparagus, parsley and lemon juice. Cover and cook for 5 minutes.
While the salmon and pasta are cooking, whisk together the egg, egg yolk and quark until smooth.
Drain the pasta and return it to the pan, then quickly stir in the egg mixture. Beat well until it's a smooth consistency, then add the salmon, asparagus and stock mixture. Mix well then stir in half of the pecorino and season to taste with a little black pepper.
Serve sprinkled with the remaining pecorino and a little extra chopped parsley, if you’d like.