Salmon with Dill Sauce & Spring Spaghetti with 2019 Racine Picpoul de Pinet, Languedoc France — Neig

Salmon with Dill Sauce & Spring Spaghetti with 2019 Racine Picpoul de Pinet, Languedoc France — Neig

www.neighbourhoodcellars.com.au

Recipe by Lucy Tweed. Wine Pairing by Clio & Rhaad at Bayswater Fine Wines

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Ingredients

  • 1 kg (2 lb 3 oz) whole salmon fillet, skin on, pin-boned
  • 1 tablespoon olive oil
  • sea salt
  • 3 zucchini (courgettes), julienned
  • 2 bunches asparagus, julienned (or if you don’t have the patience, halved lengthways, or quartered if fat)
  • 250 g (9 oz) angel hair pasta

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