To make the sauce:
- 3 tablespoons unsalted butter
- 1/4 onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- A pinch of nutmeg
- 2 cloves
- 1 bay leaf
- A pinch of salt and ground black pepper
For the pasta:
- 2 L of water
- 1/2 teaspoon of salt
- 200 g of Fettuccine La Moderna®
- 4 salmon fillets (140 g each)
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- A pinch of ground black pepper
- 1 tablespoon unsalted butter
- 2 cloves of garlic, finely chopped
- 1 green pepper, julienned
- 1 zucchini, julienned
- 1 cup of broccoli, blanched and in florets
- 1 cup of green beans, blanched and halved
- A pinch of salt
- 2 tablespoons grated Parmesan cheese
To make the sauce:
- Melt the butter in a saucepan, add and cook the onion until translucent.
- Add the flour and stir constantly until lightly browned; add the milk and mix with a whisk to prevent lumps.
- Finally, add the spices and cook while stirring for 10 minutes or until slightly thickened.
For the pasta:
- Heat water with salt.
- When it boils, add the Fettuccine La Moderna® and cook until one minute before the time marked on the package.
- Drain and set aside.
- Enhance the flavor of the salmon with a tablespoon of olive oil, dill, and pepper.
- Melt butter in a skillet and cook the salmon, skin side down, until crispy; then turn it over and cook for a couple of minutes more or until desired doneness is achieved.
- Remove from the skillet and keep it warm.
- In the same skillet, add the garlic, green pepper, zucchini, broccoli, and green beans. Cook for a couple of minutes until the vegetables are tender.
- To serve, place the pasta on a plate, top it with the vegetables, salmon, and sauce. Finally, sprinkle with Parmesan cheese. Enjoy!
