- 160g spaghetti
- 160g salmon fillet
- 200 ml of cream (fat content of 33%)
- 90 g asparagus
- 70 g cherry tomatoes
- 50 ml of white dry wine
- 50 g tomatoes in their own juice
- 30 g Parmesan cheese
- 1 shallot
- 1 garlic clove
- 4 sprigs of thyme
- 2-3 sprigs of parsley
- 2 g celery leaves
- saffron on the tip of a knife
- 2 tbsp. l olive oil
- ground black pepper
Put spaghetti in boiling salted water, cook for 7 minutes ready – fold it in a colander. Wash the asparagus and cut it into 3-4 parts, boil in boiling salted water for about 5 minutes.
Cut the salmon fillet into pieces, 2×2 cm in size. Peel and chop the onion and garlic.
Tomatoes cut in half. Parsley leaves, remove from the twigs.
Chop parsley and celery leaves.
In a pan with a non-stick coating, heat the olive oil, fry the onions and garlic until soft and transparent, stirring constantly. Add the fish pieces and fry for another 2-3 minutes. Pour in dry white wine, bring the liquid to a boil to evaporate the alcohol.
Pour in the cream and add the tomatoes in their own juice. In the sauce, add the saffron, pepper, salt and mix. Put asparagus, cherry tomatoes and herbs, mix.
Put the spaghetti in the pan, mix and cook for 2-3 minutes.
Put the prepared pasta on a plate, sprinkle with grated parmesan, decorate each portion with a couple of thyme twigs and serve.