Creamy Salmon and Dill Spaghetti with Broccoli and Peas

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Pat the salmon dry. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Bring a pot of water to boil. Cut broccoli into florets. When the water is boiling add the peas and broccoli to the pot. Reduce heat and simmer for 3-4 minutes until broccoli is tender and bright green. Drain and keep warm.

Peel and finely dice shallot. Peel and mince garlic. Pick dill leaves and chop. Heat frying pan over a medium high heat with a drizzle of olive oil. Add shallot and garlic and sauté until the shallot is translucent, about 2-3 minutes. Add mascarpone and allow to melt. Add pasta water a little at a time to create a thin sauce. Stir in the chopped dill and parmesan.

When the salmon is cooked, break into chunks. Add the salmon to the sauce along with the cooked spaghetti and gently toss to coat the salmon and spaghetti in sauce.

Divide the creamy spaghetti between serving plates along with the broccoli and peas. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Pat the salmon dry. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Bring a pot of water to boil. Cut broccoli into florets. When the water is boiling add the peas and broccoli to the pot. Reduce heat and simmer for 3-4 minutes until broccoli is tender and bright green. Drain and keep warm.

Peel and finely dice shallot. Peel and mince garlic. Pick dill leaves and chop. Heat frying pan over a medium high heat with a drizzle of olive oil. Add shallot and garlic and sauté until the shallot is translucent, about 2-3 minutes. Add mascarpone and allow to melt. Add pasta water a little at a time to create a thin sauce. Stir in the chopped dill and parmesan.

When the salmon is cooked, break into chunks. Add the salmon to the sauce along with the cooked spaghetti and gently toss to coat the salmon and spaghetti in sauce.

Divide the creamy spaghetti between serving plates along with the broccoli and peas. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Pat the salmon dry. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Bring a pot of water to boil. Cut broccoli into florets. When the water is boiling add the peas and broccoli to the pot. Reduce heat and simmer for 3-4 minutes until broccoli is tender and bright green. Drain and keep warm.

Peel and finely dice shallot. Peel and mince garlic. Pick dill leaves and chop. Heat frying pan over a medium high heat with a drizzle of olive oil. Add shallot and garlic and sauté until the shallot is translucent, about 2-3 minutes. Add mascarpone and allow to melt. Add pasta water a little at a time to create a thin sauce. Stir in the chopped dill and parmesan.

When the salmon is cooked, break into chunks. Add the salmon to the sauce along with the cooked spaghetti and gently toss to coat the salmon and spaghetti in sauce.

Divide the creamy spaghetti between serving plates along with the broccoli and peas. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Pat the salmon dry. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Bring a pot of water to boil. Cut broccoli into florets. When the water is boiling add the peas and broccoli to the pot. Reduce heat and simmer for 3-4 minutes until broccoli is tender and bright green. Drain and keep warm.

Peel and finely dice shallot. Peel and mince garlic. Pick dill leaves and chop. Heat frying pan over a medium high heat with a drizzle of olive oil. Add shallot and garlic and sauté until the shallot is translucent, about 2-3 minutes. Add mascarpone and allow to melt. Add pasta water a little at a time to create a thin sauce. Stir in the chopped dill and parmesan.

When the salmon is cooked, break into chunks. Add the salmon to the sauce along with the cooked spaghetti and gently toss to coat the salmon and spaghetti in sauce.

Divide the creamy spaghetti between serving plates along with the broccoli and peas. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Pat the salmon dry. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Bring a pot of water to boil. Cut broccoli into florets. When the water is boiling add the peas and broccoli to the pot. Reduce heat and simmer for 3-4 minutes until broccoli is tender and bright green. Drain and keep warm.

Peel and finely dice shallot. Peel and mince garlic. Pick dill leaves and chop. Heat frying pan over a medium high heat with a drizzle of olive oil. Add shallot and garlic and sauté until the shallot is translucent, about 2-3 minutes. Add mascarpone and allow to melt. Add pasta water a little at a time to create a thin sauce. Stir in the chopped dill and parmesan.

When the salmon is cooked, break into chunks. Add the salmon to the sauce along with the cooked spaghetti and gently toss to coat the salmon and spaghetti in sauce.

Divide the creamy spaghetti between serving plates along with the broccoli and peas. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Pat the salmon dry. Coat with olive oil, salt and pepper. Place salmon in the air-fryer at 200C for 7-9 minutes or until cooked to your liking.

Bring a pot of water to boil. Cut broccoli into florets. When the water is boiling add the peas and broccoli to the pot. Reduce heat and simmer for 3-4 minutes until broccoli is tender and bright green. Drain and keep warm.

Peel and finely dice shallot. Peel and mince garlic. Pick dill leaves and chop. Heat frying pan over a medium high heat with a drizzle of olive oil. Add shallot and garlic and sauté until the shallot is translucent, about 2-3 minutes. Add mascarpone and allow to melt. Add pasta water a little at a time to create a thin sauce. Stir in the chopped dill and parmesan.

When the salmon is cooked, break into chunks. Add the salmon to the sauce along with the cooked spaghetti and gently toss to coat the salmon and spaghetti in sauce.

Divide the creamy spaghetti between serving plates along with the broccoli and peas. Enjoy!