Experiment: Salmon, Pea and Asparagus Pasta

This dish is one of my most popular pictures on my Instagram! It was seriously delicious and certainly a recipe I will keep trying and tweaking and let you know if anything changes!

I was inspired to make this dish after Riley asked for either salmon or pasta for dinner one Sunday, and I thought (in the infamous words of Old El Paso) por que no los dos?

So off we went to the Prahran Market! I knew I wanted to try and not use cream to avoid making the pasta a calorie bomb (not that I mind a calorie bomb, there is just a time and a place) and I thought using yoghurt would give the dish a refreshing tang as well as a light creaminess.

So here is the recipe, Im sure there will be some tweaks, if you have any suggestions please let me know!

Salmon Pea and Asparagus pasta

Serves 4

• ½ tablespoon of olive oil
• 3 cups fresh peas (or frozen doesn’t matter)
• 1 leek finley sliced
• 1 onion diced
• 2 cloves of garlic minced
• 1 cup of white wine
• 2 cups of stock
• 3 salmon fillets
• 15 asparagus stalks roughly chopped
• 1 packet of pasta (I used linguine)
• 3 cups of greek style yoghurt
• Handful of dill
• Handful of Parsley
• Juice of one lemon.

Heat olive oil in a pan, add onions, leak and garlic until caramelising.

Add a dash of wine to deglaze the pan and then the 2 cups of stock and the rest of the wine.

Put a large pot on to boil and add your pasta.

Cook down your onion mixture, stirring often.

Put another pan on high heat and grill your salmon. Cook to your liking (in my case that is golden on the outside but still soft and pink in the middle)

Flake and set aside.

When your pasta is nearly cooked add your asparagus and peas into the boiling water with the pasta.

Add a dash of the pasta water to your sauce and add the dill and parsley.

Once the asparagus is slightly tender, drain your pasta, peas and asparagus and return to the pot.

Take your sauce off the heat and add your yoghurt, stir until it has all combined and add it to your pasta in the pot, stir it all together and serve immediately.

I say serve immediately because the heat from the pasta causes the yoghurt to thin and the longer you leave it, the more creaminess you lose!

Garnish with parmesan or any leftover herbs.

Enjoy!