Salmon & Asparagus fettuccine

 

Salmon & Asparagus fettuccine

• Serves: 2  Points 6

 

225g (8 oz) fresh asparagus
2 tsp olive oil
3 cloves garlic finely chopped
pinch red pepper flakes
50ml (2fl oz) hot water
large pinch salt
110g (4 oz) uncooked fettuccine
1 x 170g (6 oz) skinless salmon fillet
1 tbsp fresh lemon juice

Snap off woody ends of asparagus, cut each stalk cross-wise diagonally into 2.5cm (1 inch) pieces.

In a large frying pan heat oil over medium high heat. Add garlic and red pepper flakes, sauté for 1 minute. Add asparagus and sauté for 2 minutes. Stir in hot water and ¼ teaspoon salt, cover pan and cook asparagus for 2 minutes or until almost tender. Uncover and cook for 1 minute longer. Remove from heat and set aside.

Cook fettuccine according to package instructions. Meanwhile place salmon in microwave-safe bowl and sprinkle with lemon juice and pinch salt. Microwave 2 to 3 minutes or until fish is just cooked through. Separate fillet into bite sized chunks and mix gently with cooking juices in bowl.

Drain pasta and mix with asparagus in pan, add salmon with juices, toss gently and serve.