Halibut and Rice with Cheese Sauce
Let’s begin by gathering our ingredients for Fettuccine Dill Salmon:
Ingredients:
1 pound salmon fillets
salt & pepper
olive oil
1 box fettuccine
1 minced shallot
1 pound asparagus, cut diagonally into 1/2-inch pieces
1/2 cup vegetable broth
2 cups frozen peas, thawed
1/2 cup sour cream
1/4 cup sliced green onions
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh dill
4 lemon wedges, for serving
Season salmon with salt and pepper. Heat a pan over medium-high heat; sear fish, flesh side down in olive oil for 10-15 minutes or until nearly cooked through. Remove to a plate, skin side down, and cover with foil.
Cook pasta; drain, return to pot, keep warm.
Heat oil in pan; sauté 1 minced shallot and 1 pound of asparagus 2 minutes, until beginning to brighten. Add broth; lower heat to medium, cover, and cook 3 minutes. Add peas, cover, and cook 2 minutes. Stir in sour cream, onions, mint, and dill; lower heat to simmer. Add salt and pepper to season.
Add pasta to sauce; toss. Remove skin and flake salmon into large chunks; add to pasta and toss gently. Garnish with additional herbs and lemon wedges.
Plate to serve. Enjoy!
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Fettuccine Dill Salmon
Recipe of the week: Fettuccine Dill Salmon. Quick and easy way to include salmon in your meal while keeping it healthy and enjoying the delicious flavors of dill and mint!
Ingredients:
- 1 pound salmon fillets
- salt & pepper
- olive oil
- 1 box fettuccine
- 1 minced shallot
- 1 pound asparagus, cut diagonally into 1/2-inch pieces
- 1/2 cup vegetable broth
- 2 cups frozen peas, thawed
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- 1 tablespoon chopped fresh mint
- 2 tablespoons chopped fresh dill
- 4 lemon wedges, for serving
Instructions:
Season salmon with salt and pepper. Heat a pan over medium-high heat; sear fish, flesh side down in olive oil for 10-15 minutes or until nearly cooked through. Remove to a plate, skin side down, and cover with foil. Cook pasta; drain, return to pot, keep warm. Heat oil in pan; sauté 1 minced shallot and 1 pound of asparagus 2 minutes, until beginning to brighten. Add broth; lower heat to medium, cover, and cook 3 minutes. Add peas, cover, and cook 2 minutes. Stir in sour cream, onions, mint, and dill; lower heat to simmer. Add salt and pepper to season. Add sauce to pasta; toss. Remove skin and flake salmon into large chunks; add to pasta and toss gently. Garnish with additional herbs and lemon wedges. Plate to serve. Enjoy!
Season salmon with salt and pepper. Heat a pan over medium-high heat; sear fish, flesh side down in olive oil for 10-15 minutes or until nearly cooked through. Remove to a plate, skin side down, and cover with foil. Cook pasta; drain, return to pot, keep warm. Heat oil in pan; sauté 1 minced shallot and 1 pound of asparagus 2 minutes, until beginning to brighten. Add broth; lower heat to medium, cover, and cook 3 minutes. Add peas, cover, and cook 2 minutes. Stir in sour cream, onions, mint, and dill; lower heat to simmer. Add salt and pepper to season. Add sauce to pasta; toss. Remove skin and flake salmon into large chunks; add to pasta and toss gently. Garnish with additional herbs and lemon wedges. Plate to serve. Enjoy!
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