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🍽️ Salmon with Creamy Vegetables and Ribbon Pasta

604 kcal · 30 min · 4 servings

Ingredients

• 400 g cherry tomatoes
• 600 g small Chinese cabbage (0.5 small Chinese cabbage)
• 0.5 organic lemon
• 400 g salmon fillet
• salt
• pepper
• 300 g ribbon pasta
• 5 tbsp coffee cream (10% fat)
• 75 g horseradish cream cheese (5 tbsp)

Instructions

1. 1. Wash the cherry tomatoes under running water.
2. 2. Pierce the tomatoes several times lightly with a toothpick.
3. 3. Wash the Chinese cabbage thoroughly.
4. 4. Remove the hard bottom part of the stem.
5. 5. Cut the Chinese cabbage in half lengthwise into quarters.
6. 6. Cut the quarters crosswise into thin strips.
7. 7. Rinse the half lemon under hot water.
8. 8. Dry the lemon with a cloth.
9. 9. Grate the lemon zest finely.
10. 10. Rinse the salmon under cold water.
11. 11. Pat the salmon dry with kitchen paper.
12. 12. Cut the salmon into bite-sized pieces.
13. 13. Drizzle the salmon with some lemon juice.
14. 14. Season the salmon lightly with salt and pepper.
15. 15. Cook the ribbon pasta in plenty of salted water according to package instructions until al dente.
16. 16. Pour the coffee cream into a pot.
17. 17. Add the grated lemon zest to the cream.
18. 18. Add the cream cheese to the pot.
19. 19. Stir the mixture until smooth.
20. 20. Season the cream sauce with salt and pepper.
21. 21. Heat the sauce.
22. 22. Add the cut Chinese cabbage to the sauce.
23. 23. Cover the pot.
24. 24. Simmer the vegetables over medium heat for 8 minutes.
25. 25. Continue cooking the vegetables until they are soft.
26. 26. Add the prepared tomatoes to the pot.
27. 27. Add the salmon pieces to the pot.
28. 28. Cook the salmon and vegetables for about 6 minutes.
29. 29. Drain the cooked pasta.
30. 30. Serve the pasta together with the salmon and vegetables.

Nutrition per serving

• kcal: 604
• Protein: 40 g · Fett/Fat: 16 g · Carbs: 71 g