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🍝 Pasta with Creamy Salmon and Lemon Balm Sauce

536 kcal · 30 min · 4 servings

Ingredients

• 350 g Linguine
• Salt
• 300 g Salmon fillet
• 200 ml Fish stock (jar)
• 150 g Crème fraîche
• Lemon
• 4 sprigs Lemon balm
• Pepper
• 1 pinch Sugar

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in this salted water until al dente (firm to the bite). Follow the time indicated on the package.
3. 3. Rinse the salmon fillet under cold running water.
4. 4. Pat the salmon dry with a kitchen towel.
5. 5. Cut the salmon into thin strips.
6. 6. Put the fish stock in a pot and bring it to a boil.
7. 7. Remove the pot from the heat.
8. 8. Stir the sour cream into the stock.
9. 9. Add the salmon pieces to the sauce.
10. 10. Place the pot back on the stove.
11. 11. Let the salmon cook at very low heat for 4 minutes.
12. 12. Rinse half of the lemon under hot water.
13. 13. Pat the lemon dry.
14. 14. Grate about half a teaspoon of the lemon zest.
15. 15. Squeeze the juice from half the lemon.
16. 16. Wash the lemon balm.
17. 17. Shake the leaves dry.
18. 18. Pluck the leaves from the stems.
19. 19. Set aside a few nice leaves for garnish.
20. 20. Finely chop the rest of the lemon balm.
21. 21. Season the salmon sauce with salt and pepper.
22. 22. Add a pinch of sugar.
23. 23. Add the grated lemon zest to the sauce.
24. 24. Add two tablespoons of lemon juice.
25. 25. Stir in the chopped lemon balm.
26. 26. Drain the pasta.
27. 27. Divide the pasta among four plates.
28. 28. Pour the sauce over the pasta.
29. 29. Sprinkle the reserved lemon balm leaves on top.

Nutrition per serving

• kcal: 536
• Protein: 30 g · Fett/Fat: 16 g · Carbs: 64 g