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🍝 Salmon Pasta with Lemon Cream

736 kcal · 30 min · 4 servings

Ingredients

• 400 g ribbon pasta (green and yellow)
• 2 spring onions
• salt
• 300 g salmon fillet (skinless)
• 2 tbsp lemon juice
• 300 g crème fraîche
• 50 g whipping cream
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Remove the tough ends and slice the onions into thin, long strips.
3. 3. Bring a large pot of salted water to a boil.
4. 4. Cook the pasta in it until al dente (firm to the bite).
5. 5. Add the spring onion strips to the boiling salted water.
6. 6. Blanch them for about 3 minutes (cook briefly in boiling water).
7. 7. Drain the pasta and onions together.
8. 8. Cut the salmon into bite-sized pieces.
9. 9. Drizzle the fish with one tablespoon of lemon juice.
10. 10. Heat the crème fraîche and cream in a pan.
11. 11. Season the sauce with salt, pepper, and the remaining lemon juice.
12. 12. Add the salmon to the hot sauce.
13. 13. Let the fish cook through in the sauce for about 5 minutes.
14. 14. Let the pasta drain well.
15. 15. Warm the serving plates.
16. 16. Plate the pasta on the warm dishes.
17. 17. Top with the salmon lemon sauce.
18. 18. Garnish the dish with the blanched spring onions.

Nutrition per serving

• kcal: 736
• Protein: 30 g · Fett/Fat: 34 g · Carbs: 77 g