Fettuccine with Asparagus and Smoke Salmon
Indulge in the creamy elegance of Fettuccine with Asparagus and Smoked Salmon, a perfect harmony of fresh flavors and indulgent textures that's ready in just 30 minutes! This vibrant pasta dish features tender fettuccine coated in a velvety Parmesan cream sauce, balanced by the crispness of sautéed asparagus and the smoky richness of salmon. A hint of garlic, zesty lemon, and optional fresh dill elevate every bite, creating a restaurant-quality meal that's surprisingly simple to prepare. Whether you're hosting a dinner party or craving a quick yet sophisticated weeknight meal, this recipe is sure to impress. Perfectly cooked pasta, wholesome ingredients, and luxurious creaminess make this dish a must-try for pasta lovers seeking a gourmet twist.
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Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 250 grams Asparagus
- 200 grams Smoked salmon
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 200 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh dill (optional, chopped)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, prepare the asparagus by trimming off the woody ends and cutting the spears into 2-inch pieces.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until tender but still slightly crisp.
Lower the heat to medium-low and pour in the heavy cream. Stir gently and let it simmer for 2 minutes.
Add the grated Parmesan cheese, lemon zest, salt, and black pepper to the skillet, stirring until the cheese melts and the sauce becomes creamy.
Slice the smoked salmon into bite-sized strips and add them to the skillet. Stir gently to combine, letting the salmon warm up slightly in the sauce.
Add the drained fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the fettuccine to serving plates, garnish with fresh dill if desired, and serve warm.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
