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🍝 Salmon Pasta with Mint and Lemon

773 kcal · 30 min · 4 servings

Ingredients

• 1 handful mint (5 g)
• 2 spring onions
• 1 organic lemon
• 200 g salmon fillet
• 200 g tagliatelle
• salt
• 2 tbsp rapeseed oil
• 120 ml milk (3.5% fat)
• 100 g sour cream
• pepper

Instructions

1. 1. Wash the mint thoroughly and shake it dry.
2. 2. Pluck the mint leaves from the stems and chop them coarsely.
3. 3. Clean the spring onions and wash them.
4. 4. Slice the spring onions into thin rings.
5. 5. Rinse the lemon under hot water and dry it thoroughly.
6. 6. Grate the lemon zest finely.
7. 7. Squeeze the lemon to extract the juice.
8. 8. Wash the salmon and pat it dry with a kitchen towel.
9. 9. Cut the salmon into cubes of approx. 2 cm.
10. 10. Cook the pasta in boiling salted water until al dente.
11. 11. Heat oil in a pan.
12. 12. Sauté the spring onion rings in it for 2–3 minutes.
13. 13. Deglaze the onions with the lemon juice and milk.
14. 14. Stir the sour cream into the sauce.
15. 15. Add the salmon cubes to the pan.
16. 16. Let the salmon cook for approx. 6 minutes over medium heat.
17. 17. Fold the lemon zest into the sauce.
18. 18. Season the sauce finally with salt and pepper.
19. 19. Drain the pasta.
20. 20. Mix the pasta with the sauce.
21. 21. Plate the pasta in bowls.
22. 22. Garnish the dishes with the chopped mint.
23. 23. Serve the pasta immediately.

Nutrition per serving

• kcal: 773
• Protein: 37 g · Fett/Fat: 34 g · Carbs: 78 g