Mouthwatering Gluten-Free Nordic Lunch: Creamy Smoked Salmon Pasta with Asparagus and Dill Sauce

Allergens

Dairy, Fish (Fish)

Ingredients

• 1. 8 oz gluten
• free fettuccine pasta 2. 6 oz smoked salmon, cut into thin strips 3. 1 lb fresh asparagus, trimmed and cut into 1
• inch pieces 4. 1 cup heavy cream 5. 1/4 cup grated parmesan cheese 6. 1/4 cup chopped fresh dill 7. 2 cloves garlic, minced 8. 1/4 cup olive oil 9. Salt and pepper to taste

Instructions

1. Cook the gluten free fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook for 1 minute, stirring frequently.
3. Add the asparagus to the pan and cook for 4 5 minutes or until tender. Season with salt and pepper to taste. Transfer the cooked asparagus to a plate and set aside.
4. In the same pan, add another 2 tablespoons of olive oil and the smoked salmon strips. Cook for 1 2 minutes or until heated through. Remove from heat and set aside.
5. Combine the heavy cream, parmesan cheese, and dill in a blender. Blend until smooth and creamy. Season with salt and pepper to taste.
6. In a large bowl, mix together the cooked pasta, asparagus, and smoked salmon. Pour the dill sauce over the mixture and toss gently to combine.
7. Serve immediately, garnishing each plate with additional dill sprigs and a drizzle of olive oil.

Chef’s Insight

1. The combination of creamy sauce, smoky salmon, and tender asparagus creates a harmonious balance of flavors and textures.

Notes

1. The dish can be served with a side of mixed greens or a fresh fruit salad to complete the meal.