Farfalle with salmon and asparagus
Instructions
2_03111 BUTTERFLIES with SALMON and ASPARAGUS INGREDIENTS for 4 PEOPLE 4 pieces of salmon fillet from 150 g, 300 g of salicornia, fresh pasta (butterflies).
For the sauce: a tomato, a dl of olive oil, 1/2 tablespoons vinegar or lemon juice, 4 basil leaves.
Cook the pasta in boiling salted water with the addition of olive oil; drain, heat it up in the oil, add salt, pepatela and keep it warm.
Wash the salicornia and keep aside the best tips.
Let it simmer in a little oil, add salt and pepatela.
Cook the fish quickly in olive oil and continue cooking in the oven.
Meanwhile, prepare the sauce: heat a Fund of oil, add salt and pepper and add half a tablespoon of vinegar or lemon juice.
Peel and cut the tomatoes into small pieces and add to the oil.
Heat the sauce and finish with the finely chopped Basil.
Arrange the butterflies in the dishes and lean over the fish; Garnish with salicornia and salsa.
