We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat 3 tbsp of olive oil over medium heat.
Add the flour and stir to combine.
Slowly add the almond milk, a little at a time, stirring constantly until a thick sauce is formed. Set aside.
Cook spaghetti according to packet instructions.
Remove woody ends of asparagus and cut each spear into 3, keeping the ends intact.
In a separate pan, heat the remaining olive oil over medium heat.
Add onion and garlic and fry for a few minutes until softened.
Add the asparagus and lemon juice, reduce heat, cover and leave to cook for 5 minutes until the asparagus has softened.
Stir in the white sauce and frozen peas, increase heat and cook uncovered for 5 minutes.
Add the salmon and dill to the sauce and continue cooking for 5 minutes.
Drain the pasta, reserving a ladle of the cooking water.
Add the pasta and reserved cooking water to the sauce and toss well.
Season with black pepper.
Serve and enjoy.
Want to keep this recipe for later? We can email it to you!
Substitute almond milk with regular milk or cream for a richer sauce.
Use fresh peas instead of frozen for a more vibrant flavor.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice, such as fettuccine or penne.
Is there a substitute for dill?
You can use parsley or chives as a substitute for dill.
Can I use canned salmon?
Yes, canned salmon can be used, but fresh salmon fillets are recommended for better texture.
How do I know when the salmon is cooked?
The salmon is cooked when it flakes easily with a fork and is opaque in color.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce in advance and reheat it before adding the pasta.
