- Butternut Squash Spaghetti (10 ounces)
- Smoked Salmon (1 fillet)
- Asparagus (6-7 stalks)
- Wine (1/4 cup)
- Crème Fraîche (1 tablespoon)
In a dry pan place the smoked salmon skin side down and cook for 2-3 minutes on medium heat.
Meanwhile, using a peeler strip the top tender half of the asparagus stalks into ribbons and finely chop the remaining stalk and discard the woody ends.
Flip the salmon and then peel off the skin and place the skin, flesh side down continue cooking till the skin turns crispy. Roughly break the salmon meat and continue frying. Once the skin is crispy take it out of the pan.
Add the asparagus stalks into the pan and toss it occasionally. Finely grate half the lemon zest into the pan and squeeze in half the lemon juice and mix it all together.
Add the butternut squash spaghetti into the pan and give it all a toss making sure they all are combined well and cook for 4-5 minutes.
Add the crème fraîche and the wine and stir it all together and continue cooking till all the wine is evaporated.