A nutritious gluten-free meal with a light taste.

Preparation: 15 min | Cooking: 15 min | Serves: 4

Ingredients

3 Salmon fillets, skinless (roughly 300 g)

3/4 tsp Salt

1/2 tsp Black pepper

1 tbsp Olive oil

225g Gluten free fettuccine

1 Minced shallot

400g Asparagus, trimmed and halved

1/2 cup Vegetable stock

2 cups Fresh or frozen peas (thawed)

1/2 cup Sour cream

1/4 cup Sliced spring onions

1 tbsp Chopped fresh mint

2 tbsp Chopped fresh dill

Directions

1. Season the salmon with 1/4 teaspoon of both salt and pepper, then lightly brush each fillet with a small amount of olive oil.
2. Heat a pan over medium-high heat, and sear both sides. Reduce heat and fry until nearly cooked through. Remove to a plate and set aside.
3. Cook the fettuccine, drain, return to pot and cover. Keep it warm.
4. In a medium skillet, heat the remaining olive oil and sauté the minced shallot and asparagus for 2 minutes.
5. Reduce the heat and add the vegetable stock to the skillet. Cover and simmer for 3 minutes.
6. Add the peas, cover and simmer for 2 minutes.
7. Stir in the sour cream, spring onions, mint, dill, and remaining salt & pepper. Bring back to simmering point.
8. Combine the pasta and cooked sauce in a large bowl; toss. Flake the salmon into large chunks and gently stir into the mix.

Giving credit where it’s earned: This recipe is a variant of this one.