(Italian pasta with salmon, shrimps and asparagus - Our recipe)

spaghetti with salmon, shrimps and asparagus

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250 g (8 1/2 oz) fresh salmon
125 g (4 1/2 oz) precooked shrimps
250 g (8 1/2 oz) fresh asparagus
500 g (1.1 lb) cherry tomatoes
1 tablespoon dried chives
1 tablespoon dried parsley
1/2 teaspoon dried bay leaves
Half a glass of white wine
2 tablespoons extra virgin olive oil
210 g (7 1/2 oz) whole-wheat spaghetti
Salt

Time:
preparation: 30 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 485 (kCal) 24 % GDA - 2028 (kJ)
Protein: 27.4 (g) 54 % GDA
Total fat: 14.9 (g) 20 % GDA
Total carbohydrate: 64.3 (g) 24 % GDA
Sugars: 11.8 (g) 12 % GDA

Wash the asparagus under the running water and steam them for about 15 minutes. Be careful they don’t become too soft.
Wash the tomatoes and cook them in boiling water for 1 minute in order to peel them easily.
Prepare the sauce. Remove the peel from the salmon and dice it.
Put the olive oil in a wok. Add the peeled tomatoes, all the aromatic herbs and salmon. Season to taste with salt and cook over a medium heat stirring now and then. When the cooking juice is retired, pour in the wine and let it evaporate. At this point the salmon should be cooked. Switch off the gas. If the sauce is too retired add some spoons of the cooking water of the pasta.
Meanwhile cook the pasta you have chosen according to the package directions and cut the asparagus into pieces.
Drain pasta very well and add to the pan with the sauce together with the shrimps and asparagus; stir and let all the ingredients amalgamate over a fierce heat, stirring continuously, for one or two minutes.
Serve at once.

Note

- You can also use canned cherry tomatoes if you have no time to prepare the fresh ones.
- You can also use frozen shrimps; in this case thaw them very well before adding to the sauce.
- Complete your meal with a seasonal green salad.
- You can realize this dish using Italian long pasta such as linguine (flat spaghetti), spaghetti or short pasta.