Spring is finally here! Post Easter we all feel like we should get back on track, limit chocolate intake and start eating better. Spring Lemon and Dill Salmon Pasta with Asparagus and Peas I have on offer for you today will be your perfect start. It is one of those dishes that feels really rich and indulgent but at the same time is full of good, body nourishing ingredients. It will make you feel good about the way you eat (as long as you stick to one portion that is). 😉
I am a huge fan of fish and seafood but salmon in particular. I love how versatile and rich it is and simply love the flavour! To top it off, all the omega-3 goodness that comes with it speaks for itself. Fresh salmon can be quite expensive but I tend to get 1kg filleted salmon sides when they are on offer. I then portion as needed and freeze.
I have included couple of more indulgent ingredients in this recipe, like full fat creme fraiche and spot of butter. If you feel the need to swap them for low fat options, by no means do it. You can even cut the butter out altogether if you wish without compromising this lovely pasta. It is such a versatile dish and you can adapt it according to seasons. However, with availability of first English asparagus, my task here was easy for this spring feel pasta. 🙂
I’m sure most of you know how to prepare asparagus but just in case it is your first time… Make sure you trim the bottom, woody ends of each stalk. The best way to do this is to bend each spear lightly and it should snap exactly in the right place, leaving you with tender tip and woody end separated.
I hope you enjoy my Spring Lemon and Dill Salmon Pasta with Asparagus and Peas as much as we did!
I’m linking this recipe with the following blog challenges: