This is a really good recipe if you like salmon and asparagus. Even if you are not an asparagus lover the ingredients give the asparagus an amazing flavour. I have always loved my homemade alfredo sauce but now I prefer this.
1 teaspoon olive oil
1/2 cup uncooked penne pasta, or as needed
1/4 cup (60ml) olive oil
1/4 teaspoon white pepper
1/4 teaspoon dried dill
1/4 teaspoon salt
250g salmon fillet
1/2 cup of 5cm asparagus pieces, or as needed
2 cloves garlic, crushed, or to taste
2 slices fresh lemon
1 1/2 cups (375ml) thickened cream
1/4 cup (30g) freshly grated Parmesan cheese, or to taste
salt, to taste
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Pour in 1 teaspoon of olive oil. Once the water is boiling stir in the penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite; about 11 minutes. Drain well in a colander set in the sink.
Heat 1/4 cup of olive oil, the white pepper, dill and 1/4 teaspoon of salt in a frypan over medium-low heat until the oil is shimmering. Gently lay the salmon fillet into the oil and sprinkle with 1 pinch of salt. Arrange the cut asparagus and bits of garlic around the salmon in the frypan. Squeeze the lemon slices over the salmon and asparagus then place the squeezed slices into the frypan. Cover and cook for 8 minutes. Flip the salmon and cook until the salmon is no longer translucent in the centre; about 8 more minutes.
Remove the salmon, asparagus, garlic and lemon slices from the frypan to a warmed plate leaving the juices in the frypan. Whisk in the cream and enough Parmesan cheese to thicken the sauce. Let the cheese melt and season to taste with salt.
To serve; divide the cooked penne pasta, salmon and asparagus between two plates with the pasta to the side of the salmon. Spoon the cream sauce over the pasta and serve.