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Salmon and Asparagus with Creamy Lemon Dill Sauce

Serves: 2

Nutritional Information (per serve)

Venecia Organic Fettuccine

  • Energy 2282kJ (545 cal)
  • Protein 45.3g
  • Fat 19.3g (Saturated 4.7g)
  • Carbohydrate 37.5g (Sugar 7.83g)
  • Sodium 437mg

SlendierSlim Organic Fettuccine

  • Energy 1671kJ (399 cal)
  • Protein 45.3 g
  • Fat 18.8 g (Saturated 4.7 g)
  • Carbohydrate 6.7 g (Sugar 6.7 g)
  • Sodium 437 mg

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  • SlendierSlim Organic Fettuccine
  • 1 packet (250 grams)SlimOrganic Fettuccine
  • 1 250 gram fresh Salmon fillet
  • 1 teaspoon olive oil
  • 1 bunch asparagus spears trimmed and halved
  • 1 spring onion sliced finely
  • 50 grams baby spinach leaves
  • 2 tablespoon fresh dill chopped
  • 1 lemon zest and juice
  • 100ml light evaporated milk
  • 50 grams of smoked salmon slices
  • Salt and pepper if desired
  • Lemon wedges and dill to garnish


  1. Prepare SlendierSlim Organic Fettuccine as per instructions on pack
  2. Heat oil in a non-stick pan and cook salmon for 4-5 minutes each side. Remove and set aside
  3. Add asparagus and onion to pan and gently sauté for 1-2 minutes then add spinach, lemon zest, lemon juice, dill and evaporated milk . Cook for a further 1-2 minutes, combining all ingredients.
  4. Add SlendierSlim Organic Fettuccine to pan and coat with sauce
  5. Flake the cooked Salmon and gently toss through fettuccine
  6. Serve fettuccine with garnish of smoked salmon , sprig of dill and lemon wedges

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