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Serves: 2
Ingredients.
1 teaspoon olive oil
35g uncooked penne pasta or as needed
4 tablespoons olive oil
1/4 teaspoon white pepper
1/4 teaspoon dried dill
1/4 teaspoon salt
225g salmon fillet
1 pinch salt (optional)
65g fresh asparagus, cut into 2.5cm pieces or as needed
2 cloves garlic, finely chopped or to taste
2 slices fresh lemon
350ml double cream
4 tablespoons grated Parmesan cheese or to taste
1 pinch salt or to taste (optional)
Method
Prep:20min › Cook:30min › Ready in:50min
1.Fill a large saucepan 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 the 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.
2.Heat 4 tablespoons of olive oil, the white pepper, dill and 1/4 teaspoon of salt in a frying pan 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 finely chopped garlic around the salmon in the frying pan. Squeeze the lemon slices over the salmon and asparagus and place the squeezed slices into the frying pan. 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.
3.Remove the salmon, asparagus, garlic and lemon slices from the frying pan to a warmed plate, leaving the juices in the frying pan. 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.
