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Greek Salmon Pasta
Author: Jackie
Ingredients
  • 1 pound fresh wild caught salmon
  • ⅓ cup Litehouse OPA Feta Dill
  • 1 lemon , sliced
  • 1 pound asparagus
  • 1 pound fettucini
  • 1 cup Litehouse OPA Feta Dill
  • Fresh dill for garnish
Instructions
  1. Spread ⅓ cup Litehouse OPA over salmon and add lemon slices. Refrigerate for at least 30 minutes.
  2. Prepare pasta according to package.
  3. Heat grill to medium hot and lightly spray with nonstick cooking spray.
  4. Grill salmon and asparagus until fully cooked, about 4 minutes on each side.
  5. Toss pasta with 1 cup of Litehouse OPA.
  6. Serve pasta with a small fillet of salmon, grill asparagus, and a slice of fresh lemon.
  7. Garnish with fresh dill.