John Myers
Spaghetti with Salmon, Green Asparagus and Cherry Tomatoes in Lemon Cream Sauce
The perfect spaghetti with salmon, green asparagus and cherry tomatoes in lemon cream sauce recipe with a picture and simple step-by-step instructions.
- 400 gr Salmon
- 500 g Green asparagus
- 250 g Cherry tomatoes
- 200 g Cream
- 200 ml Vegetable broth
- 300 gr Spaghetti
- 1 Lemon
- First remove the woody ends from the green asparagus. Then cut off the asparagus heads and set aside. Cut the green asparagus into bite-sized pieces. Halve the cherry tomatoes once in the middle.
- Put the sliced asparagus in a greased pan and fry. Meanwhile, add a little salt. But don’t add the asparagus heads yet, they only come in at the end.
- In the meantime, remove the skin from the salmon, if this has not already been done at the fishmonger’s, and cut it into slightly larger pieces. Salt and flour the salmon.
- Now add the water for the spaghetti, add salt and add the noodles and cook according to the instructions.
- Now add the salmon, the asparagus heads and the cherry tomatoes to the green asparagus and fry everything for about 5 minutes. Then deglaze everything with the vegetable stock and cream. Squeeze the lemon and add it as well. Season to taste with parsley and salt and simmer for about 10-15 minutes.
- Drain the pasta and serve together.
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