Salmon Fettucine in a Light Lemon Sauce

*Sigh* The weather...Sydney has been raining since Thursday night! From the looks of things, it will continue to rain this whole week. Rain periods, showers, thunderstorms. What has happened to our summer? Where is the sunshine? Rain periods during summer reminds me of what the weather is like in HK during their summer time but luckily not as humid.

Today was certainly one of those days you'll want to stay indoors and veg. What goes well when you're vegging around at home is to indulge in a big bowl of hot pasta. I didn't want anything too heavy since I'm already not moving much except for picking up the remote control and moving my fingers every so often, so I didn't want my pasta to be drowned in any creamy sauces. For a refreshing summer taste, I used lemon juice in my pasta instead. Half cooked salmon adds creaminess to the dish. I also added a roma tomato, some fresh organic asparagus, swiss mushrooms and a small handful of dill in this pasta.

It's delicious and easy to prepare. It satisfied my pasta craving and was so comforting eating this whilst sitting on the couch. As I was sitting there with my bowl of pasta, I looked out the window and didn't care what the weather outside was like anymore. If only my apartment had a balcony, I would happily sit outside watching the rain whilst slowly enjoying this comforting pasta dish.



Salmon Fettuccine in a Light Lemon Sauce
(serves 1) - hubby is still away

150g salmon fillet, no skin
2 stalks of asparagus
3 Swiss mushrooms
1 roma tomato
1 tbsp extra virgin olive oil
1 tsp grated lemon zest
1 small handful of chopped dill
juice of 1/2 lemon
fettuccine for 1 person
salt and pepper to taste
grated Parmesan

- Cook the fettuccine in a pot of boiling water until al dente
- Cut the salmon into 2cm cubes
- Cut the asparagus to 1 inch long; de-seed the tomato, cut into bit sizes; slice the mushroom
- In a pan, heat the olive oil then combine together the salmon, lemon, salt and pepper. Cook salmon until it turns pink. Remove from pan. Don't overcook it and even if it's still a little rare inside, remove the salmon from the pan. Don't worry if you think the salmon is not cooked properly because the heat will slowly infiltrate and cook the inside of the salmon. This way, the fish will remain buttery and not dry
- Use the pan again and cook the asparagus. When it's almost done, add in the tomatoes and mushrooms
- Add the salmon, asparagus, mushrooms and tomatoes into the pasta
- Add in dill and lemon juice. Toss well
- Sprinkle with Parmesan cheese