Salmon & asparagus linguine

Preparation: 20 minutes

Cooking: 8-10 minutes

Serves: 4

Ingredients:

• 400 g whole wheat linguine

• 1 piece wild-caught salmon

• punch of asparagus

• 1/2 cup peas

• 1/2 lemon

• 3 tablespoons sour cream

• Salt & pepper to taste

Method:

• Cook the linguine al dente - according to packet instructions.

• While the linguine are cooking, use a potato peeler to shave the top part of the asparagus into thin strips. Put aside.

• Cut up the rest of the asparagus into small pieces.

• Fry the salmon on low to medium heat for about a minute - tearing it into small pieces with a spatula.

• Add the small pieces of asparagus and peas to the salmon and cook for a couple of minutes.

• Squeeze the lemon juice over the salmon and stir in the sour cream.

• Once the linguine is cooked, mix it with the salmon, top with the asparagus strips and serve!