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🍝 Creamy Penne with Salmon and Dill

702 kcal · 30 min · 4 servings

Ingredients

• 1 handful dill
• 1 onion
• 1 clove of garlic
• 4 tbsp olive oil
• 150 ml vodka
• 400 g chopped tomatoes (can)
• salt
• cayenne pepper
• 1 tsp sugar
• 1 tbsp sherry vinegar
• 400 g penne
• 150 g salmon fillet
• 1 pinch ground anise
• 100 ml whipping cream

Instructions

1. 1. Rinse the dill under cold water and shake off excess water. Pluck off the fine dill tips and set them aside.
2. 2. Peel the onion and the garlic clove. Chop both ingredients very finely.
3. 3. Heat two tablespoons of oil in a large pan. Sauté the onions and garlic in it until they are soft and translucent.
4. 4. Deglaze the pan by carefully pouring in the vodka.
5. 5. Add the tomatoes. Season the sauce with salt, pepper, a pinch of sugar, and sherry vinegar.
6. 6. Let the sauce simmer gently over low heat for 10 to 15 minutes.
7. 7. Cook the penne in a pot of salted water al dente (firm to the bite) according to package instructions.
8. 8. Rinse the salmon fillet under cold water and pat it dry with a kitchen towel.
9. 9. Season the salmon on both sides with salt, pepper, and ground anise.
10. 10. Heat the remaining oil in a separate pan over medium heat. Sear the salmon lightly for 2 to 3 minutes on each side.
11. 11. Stir the cream and half of the previously plucked dill tips into the tomato sauce.
12. 12. Taste the sauce again and adjust the seasoning to your liking.
13. 13. Drain the cooked pasta and let it drain well.
14. 14. Gently fold the pasta into the pan with the sauce and toss until fully coated.
15. 15. Remove the salmon from the pan and flake it into bite-sized pieces with a fork.
16. 16. Divide the pasta among plates. Place the salmon pieces on top.
17. 17. Sprinkle the dish with the remaining dill tips and serve immediately.

Nutrition per serving

• kcal: 702
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 78 g