in Italy

Spaghetti with salmon and peas

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Ingredients for 2 servings:

  • 250 g salmon fillet(s), without skin
  • 1 tbsp lemon juice
  • 1 small onion(s)
  • 250g spaghetti
  • salt and pepper, pepper
  • oil
  • 200 g whipped cream
  • 1 tsp vegetable broth, instant
  • 200 g peas, frozen
  • ½ bunch of dill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the salmon, pat dry, and cut into cubes. Drizzle with lemon juice. Peel the onion and dice very finely. Cook the pasta in boiling salted water according to the package instructions. Heat the oil in a saucepan and sauté the shallot. Add the salmon and fry briefly. Pour in the cream and 150 ml water, bring to a boil, and stir in the stock. Add the peas and cook everything over medium heat for about 4 minutes. Wash the dill, pat dry, and finely chop. Stir the chopped dill into the sauce. Season with salt and pepper. Drain the pasta and let it drain. Toss the pasta with the sauce and serve on plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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