Creamy Wild Salmon Spaghetti

This has got to be one of my favourite pasta recipes I’ve ever made!

Using Butcher Crowd’s wild salmon, this creamy spaghetti is one recipe you’ve GOT to try! The sauce is to dieeee for!

Servings: 2

Ingredients

200g Spaghetti 

1 tsp Extra Virgin Olive Oil

2 x 150g Wild Salmon Fillets, skin on

6 Asparagus, cut into thirds 

½ cup Peas

Fresh Parmesan, grated 

Fresh Parsley, garnish

Sauce

1 tsp Extra Virgin Olive Oil
½ Onion, sliced

1 Garlic Clove, minced

½ cup Cream

½ Lemon, juice & zest

1 tbsp Parsley, chopped

Salt & Pepper, to taste

Method

1. Cook pasta as per packet instructions.

2. Heat oil in a pan, once hot add salmon skin side down. 

3. Cook for 3 minutes each side. Shred afterwards with a fork and set aside. 

4. Add asparagus to pan and cook for two minutes, add peas and cook until both vegetables are vibrant and softened.

5. Meanwhile, heat oil in a small separate saucepan.

6. Add onion and garlic and sauté until softened, approximately 2 minutes. 

7. Add cream and shredded salmon, simmer for 3-4 minutes or until cream has thickened and salmon is cooked through (if you would like your cream thicker sprinkle ¼ tsp tapioca flour). 

8. Drain pasta and return to saucepan. Add creamy salmon and asparagus and peas. Stir through parsley. 

9. Serve spaghetti topped with parmesan and extra parsley.

After some more delicious recipes?
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• Tofu Hommus Satay Sticks