Ingredients

Mixture A:

• 1 clove garlic, minced
  
• ½ tablespoon olive oil
  
• 1½ onions, cut into 7mm cubes
  
• 150g salmon, remove the skin and bones and cut into bite-sized pieces
  
• 100g mushrooms, cut into quarters

Mixture B:

• 50g fresh cream
  
• 1/2 lemon (sliced)
  
• 2 dill leaves (leaves only)

Additional Ingredients:

• 1 teaspoon salt
  
• 300ml water 
  
• 80g fettuccine 
  
• 2 green asparagus stalks, sliced diagonally
  
• Olive oil, for drizzling

Directions

1. Put Mixture A and salt in a pot in the order listed, cover and cook on low heat for about 10 minutes. When steam starts to come out, reduce the heat to very low and cook for a further 10 minutes.
2. Turn off the heat, open the lid, remove the salmon, mix well, add the specified amount of water, and cook over medium heat with the lid open for about 3 minutes until boiling.
3. Add the fettuccine and green asparagus and cook over low heat for 1 minute longer than the pasta packet suggests. Turn off the heat and put the salmon back in the pot. Add Mixture B and mix lightly. Serve in a serving dish, drizzle with olive oil and it's done.