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🍝 Salmon Pasta with Colorful Vegetables

667 kcal · 30 min · 4 servings

Ingredients

• 400 g ribbon pasta
• salt
• 250 g Romanesco broccoli
• 250 g green asparagus
• 1 red bell pepper
• 150 g peas
• 1 tbsp butter
• 100 ml dry white wine
• 100 g crème fraîche
• 2 tbsp fresh chopped dill
• 300 g salmon fillet
• pepper

Instructions

1. 1. Cook the pasta in salted water until al dente.
2. 2. Rinse the Romanesco and let it drain.
3. 3. Peel the bottom third of the asparagus stalks.
4. 4. Cut the asparagus into 2 to 3 centimeter long pieces.
5. 5. Wash the bell pepper.
6. 6. Halve the pepper and remove the core.
7. 7. Cut the pepper into pieces.
8. 8. Rinse the peas and let them drain.
9. 9. Sweat the asparagus and Romanesco in hot butter briefly until they are colorless.
10. 10. Deglaze the pan with the wine.
11. 11. Let the mixture simmer quietly for about 5 minutes.
12. 12. Add the pepper and the peas.
13. 13. Cook the vegetables for another 2 to 3 minutes.
14. 14. Stir the crème fraîche and dill into the sauce.
15. 15. Do not let the sauce boil anymore.
16. 16. Rinse the salmon and pat it dry.
17. 17. Cut the salmon into bite-sized cubes.
18. 18. Place the salmon cubes into the sauce.
19. 19. Let the salmon cook through for another 2 to 3 minutes.
20. 20. Season the sauce with salt and pepper.
21. 21. Fold the drained pasta into the sauce.
22. 22. Add some cooking water if necessary.
23. 23. Serve the pasta on plates.

Nutrition per serving

• kcal: 667
• Protein: 34 g · Fett/Fat: 20 g · Carbs: 81 g