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🍽️ Creamy Salmon Gratin with Ribbon Noodles

832 kcal · 30 min · 4 servings

Ingredients

• 200 g Wild salmon fillet (á 180–4 Wild salmon fillet)
• 2 tbsp lemon juice
• 2 small onions
• 50 g Parmesan (1 piece)
• 300 ml milk (3.5% fat)
• 2 eggs
• 2 tsp medium-hot mustard
• salt
• pepper from the mill
• 10 g thyme (0.5 bunch)
• 400 g whole grain ribbon pasta

Instructions

1. 1. Rinse the salmon under cold water and pat it dry with a kitchen towel.
2. 2. Drizzle some lemon juice over the fish.
3. 3. Place the salmon fillets in a baking dish.
4. 4. Peel the onions and cut them into fine cubes.
5. 5. Grate the Parmesan finely.
6. 6. Whisk the Parmesan, milk, eggs, mustard, and remaining lemon juice in a bowl until smooth.
7. 7. Spread the onion cubes evenly over the fish in the dish.
8. 8. Pour the Parmesan-milk mixture over the onions and fish.
9. 9. Season everything with salt and pepper to taste.
10. 10. Wash the thyme sprigs and shake them dry.
11. 11. Distribute the thyme leaves over the gratin.
12. 12. Preheat the oven to 225 °C (200 °C with fan or gas mark 3–4).
13. 13. Bake the gratin for about 20 minutes in the preheated oven.
14. 14. Cook the pasta in plenty of boiling salted water until al dente, as indicated on the package.
15. 15. Drain the pasta in a colander and let it drain well.
16. 16. Remove the finished gratin from the oven.
17. 17. Serve the salmon together with the ribbon noodles.

Nutrition per serving

• kcal: 832
• Protein: 60 g · Fett/Fat: 32 g · Carbs: 73 g