Creamy Salmon & Asparagus Tagliatelle
Use whole wheat pasta for a healthier choice.
These taste just as delish once they've been reheated.
- 300 Grams salmon
- 300 Grams mushrooms
- 8-10 asparagus
- 1/8 cup sundried tomatoes
- 300 Ml. 15% fat cream
- 1/8 Tsp. nutmeg
- cooked spinach tagliatelle
- extra virgin olive oil for the pan
- salt and pepper
|Heat some olive oil in a pan and when it's warm, add mushrooms and sautee for 6 minutes. Now, add asparagus. sundried tomatoes and cubed salmon and sautee until salmon is cooked trough. |
|Add cream, salt, pepper and nutmeg to the pan and simmer for 8-10 minutes. |
|Add tagliatelle to the pan and stir until they're covered in the cream sauce. |