Shell pasta with salmon and green vegetables, dill sauce.

Bring a large volume of salted water to a boil. Add the shell pasta and let it simmer for the time indicated on the package. Drain.

In the meantime, prepare the vegetables. Cut the base of the asparagus and peel them. Cut into pieces of about 5/6 cm.

Bring a large pot of salted water to a boil. Add the peas and cook for about 5 minutes. Add the sugar snap peas and asparagus, then continue cooking for another 5 minutes.

Drain the vegetables and then immediately cool them in a large bowl of ice water to set the color.

Poach the salmon fillets in a simmering water bath for 5 minutes. Flake.

Prepare the sauce. Mix the chopped dill, yogurt, lemon juice, and lemon zest.

In a serving dish, mix the conchiglie, flaked salmon, and green vegetables. Add the sauce, pink peppercorns, and drizzle everything with a splash of olive oil. Adjust the seasoning if necessary and serve warm or cold.

To finish, enjoy with wine.