🍝 Spring pasta salad with salmon and creamy herb Grana Padano sauce

Name: Spring pasta salad with salmon and creamy herb Grana Padano sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g whole wheat spirelli pasta (or other pasta type); salt; 400 g green asparagus; 7 tbsp olive oil; 4 radishes; 2 handfuls arugula (40 g); 30 g Kalamata olives (pitted); 50 g walnut kernels; 100 g Grana Padano; 3 tbsp lemon juice; 1 tbsp maple syrup; pepper; 1 shallot; 0.5 bunch mixed herbs (10 g; e.g. thyme, parsley, basil); 100 ml white wine; 100 ml whipping cream; 100 g sour cream; 600 g salmon fillet (4 pieces of 150 g each)

1117 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

400 g whole wheat spirelli pasta (or other pasta type)
salt
400 g green asparagus
7 tbsp olive oil
4 radishes
2 handfuls arugula (40 g)
30 g Kalamata olives (pitted)
50 g walnut kernels
100 g Grana Padano
3 tbsp lemon juice
1 tbsp maple syrup
pepper
1 shallot
0.5 bunch mixed herbs (10 g; e.g. thyme, parsley, basil)
100 ml white wine
100 ml whipping cream
100 g sour cream
600 g salmon fillet (4 pieces of 150 g each)

Instructions

1. Bring water to a boil and add salt. Cook the pasta in it for about 10 minutes until al dente. Drain the pasta, rinse it briefly with cold water, and let it drain well.
2. Trim the asparagus, wash it, and cut off the woody ends. Cut the asparagus spears in half lengthwise and then cut them diagonally into bite-sized pieces.
3. Heat one tablespoon of olive oil in a pan. Fry the asparagus pieces over medium heat for 5 minutes. Remove the asparagus from the pan and let it cool.
4. Wash the radishes, halve them, and slice them thinly. Wash the arugula, shake it dry, and pick off any tough stems.
5. Halve the olives lengthwise. Roughly chop the walnut kernels. Finely grate 60 grams of Grana Padano cheese.
6. Whisk 4 tablespoons of olive oil, 2 tablespoons of lemon juice, maple syrup, and 2 tablespoons of water in a small bowl. Season the mixture with salt and pepper.
7. Toss the drained pasta with the asparagus, radishes, arugula, olives, walnuts, and the dressing mixture. Set the salad aside.
8. Peel the shallot and chop it finely. Wash the herbs, shake them dry, pick off the leaves, and chop them finely. Finely grate the remaining Grana Padano cheese.
9. Heat one tablespoon of olive oil in a small saucepan. Sauté the shallot over medium heat for 3 minutes.
10. Deglaze the shallot with white wine. Let the liquid reduce over low heat for 5 to 10 minutes until it has reduced.
11. Stir in the heavy cream, sour cream, and grated Grana Padano into the sauce. Let the sauce simmer over low to medium heat for 5 minutes, stirring occasionally.
12. Add the chopped herbs to the sauce. Season the sauce with salt and pepper to taste.
13. Rinse the salmon fillets under cold water and pat them dry with a kitchen towel.
14. Heat the remaining olive oil in a pan. Fry the salmon fillets over medium heat for 4 to 5 minutes on one side.
15. Turn the salmon fillets and fry them for another 4 minutes on the other side.
16. Season the cooked salmon with salt, pepper, and the remaining lemon juice.
17. Divide the pasta salad among four plates. Place one salmon fillet and a spoonful of sauce on each plate.

Nutrition per serving

kcal: 1117
Protein: 58 g · Fett/Fat: 66 g · Carbs: 69 g