Salmon & asparagus linguine

Preparation: 20 minutes

Cooking: 8-10 minutes

Serves: 4

 

Ingredients:

 

  • 400 g whole wheat linguine

  • 1 piece wild-caught salmon

  • punch of asparagus

  • 1/2 cup peas

  • 1/2 lemon

  • 3 tablespoons sour cream

  • Salt & pepper to taste

 

Method:

 

  • Cook the linguine al dente - according to packet instructions.

  • While the linguine are cooking, use a potato peeler to shave the top part of the asparagus into thin strips. Put aside.

  • Cut up the rest of the asparagus into small pieces. 

  • Fry the salmon on low to medium heat for about a minute - tearing it into small pieces with a spatula. 

  • Add the small pieces of asparagus and peas to the salmon and cook for a couple of minutes.

  • Squeeze the lemon juice over the salmon and stir in the sour cream. 

  • Once the linguine is cooked, mix it with the salmon, top with the asparagus strips and serve!