- 250g salmon fillet
- 180g spaghetti
- 150ml pure cream
- 1 bunch asparagus
- 50g lemon myrtle and saffron olives
- 1 onion
- 1 clove garlic
- 20 drops saffron extract
Week nights don’t have to mean bland boring food. This spaghetti sauce is done in the time it takes to cook the pasta, so long as you boil your water on the stove. Fast, tasty, it’s a perfect mid-week dinner, with enough left over for someone’s lunch the next day.
This makes use of saffron’s love for being carried in cream and with our saffron extract, it’s as simple as shake, shake.
Fill a large saucepan with cold water, add a pinch of salt and bring to the boil.
Place onion, garlic, some olive oil and a small nob of butter in a frying pan on a medium heat. Cook gently, stirring occasionally until just starting to colour.
Add the asparagus and fry for 3-4 mins, add a tablespoon of hot water.
Add your pasta to the boiling water and cook according to packet directions.
Add the salmon to the frying pan, fry for a minute and then pour in the cream and add the olives and saffron extract. Reduce the heat and stir occasionally. Cook for 5 minutes, then turn the heat off and season with salt and pepper to taste.
Add the cooked spaghetti, and a tablespoon of cooking water, mix gently and serve.