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🍝 Salmon and Vegetable Noodle Skillet

780 kcal · 30 min · 4 servings

Ingredients

• 300 g Penne
• 300 g Salmon Fillet
• 2 tbsp Lemon Juice
• 3 tbsp Water
• 0.125 l Whipping Cream
• Salt
• Pepper (from the mill)
• 100 g Snow Peas
• 2 Carrots
• 10 Asparagus
• 3 tbsp Sunflower Oil

Instructions

1. 1. Thoroughly wash the snow peas.
2. 2. Trim off the tough ends on both sides.
3. 3. Slice the pods in half lengthwise.
4. 4. Cut the halves in half again crosswise.
5. 5. Bring a pot of salted water to a boil.
6. 6. Add the snow peas to the boiling water for 3 minutes.
7. 7. Drain the vegetables and rinse them with cold water.
8. 8. Let the water drain off well.
9. 9. Peel the carrot with a peeler.
10. 10. Slice the carrot into thin rounds.
11. 11. Add the carrot slices to the boiling salted water for approx. 6 minutes.
12. 12. Drain the carrots and rinse them with cold water.
13. 13. Let the water drain off well.
14. 14. Wash the asparagus thoroughly.
15. 15. Peel the lower three-quarters of the asparagus stalk.
16. 16. Trim off the woody ends.
17. 17. Cut the asparagus into diagonal pieces.
18. 18. Add the asparagus to the boiling salted water for approx. 8 minutes.
19. 19. Drain the asparagus.
20. 20. Cut the salmon into bite-sized cubes.
21. 21. Heat oil in a large skillet.
22. 22. Add the snow peas, carrots, and asparagus to the skillet.
23. 23. Fry the vegetables for approx. 2 minutes over medium heat.
24. 24. Deglaze the vegetables with lemon juice and a little water.
25. 25. Add the cream and the salmon cubes to the skillet.
26. 26. Let the mixture simmer for 3 to 4 minutes.
27. 27. Check if the salmon is cooked through.
28. 28. Season the sauce with salt and pepper.
29. 29. Cook the pasta according to the package instructions.
30. 30. Drain the pasta.
31. 31. Add the pasta to the skillet with the sauce.
32. 32. Mix everything well together.
33. 33. Serve the dish warm.

Nutrition per serving

• kcal: 780
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 68 g