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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If you try the recipe, please leave your comments below.  We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.

[schema type=”recipe” name=”Fettuccine Dill Salmon” image=”http://anglingunlimited.com/wp-content/uploads/2014/04/Fettuccine-Dill-Salmon.jpg” description=”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!” ingrt_1=”1 pound salmon fillets” ingrt_2=”salt & pepper” ingrt_3=”olive oil” ingrt_4=”1 box fettuccine” ingrt_5=”1 minced shallot” ingrt_6=”1 pound asparagus, cut diagonally into 1/2-inch pieces” ingrt_7=”1/2 cup vegetable broth” ingrt_8=”2 cups frozen peas, thawed” ingrt_9=”1/2 cup sour cream” ingrt_10=”1/4 cup sliced green onions” ingrt_11=”1 tablespoon chopped fresh mint” ingrt_12=”2 tablespoons chopped fresh dill” ingrt_13=”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! ” ]