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🍝 Salmon Pasta with Colorful Vegetables

785 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 zucchini
• salt
• 400 g salmon fillet (skinless)
• 4 tsp lemon juice
• 2 tbsp fresh dill
• pepper (from the mill)
• 1 tbsp butter
• 200 g crème fraîche
• 400 g linguine
• 1 tbsp olive oil
• 1 tbsp butter
• lemon wedges (to serve)

Instructions

1. 1. Thoroughly wash the bell peppers.
2. 2. Halve the bell peppers and remove the seeds.
3. 3. Cut the flesh of the peppers into thin strips.
4. 4. Wash the zucchini.
5. 5. Halve the zucchini lengthwise.
6. 6. Cut the zucchini into batons or round slices.
7. 7. Rinse the salmon fillet under running water.
8. 8. Pat the salmon fillet dry with a kitchen towel.
9. 9. Drizzle the fillet with two teaspoons of lemon juice.
10. 10. Wash the dill under running water.
11. 11. Shake the dill dry.
12. 12. Finely chop the dill.
13. 13. Pat the salmon fillet dry again.
14. 14. Cut the salmon fillet into bite-sized cubes.
15. 15. Season the fish cubes with salt and pepper.
16. 16. Heat the butter in a non-stick pan.
17. 17. Fry the fish cubes for one to two minutes.
18. 18. Remove the pan from the heat.
19. 19. Drizzle the fish with the remaining lemon juice.
20. 20. Stir the crème fraîche into the fish.
21. 21. Cover the pan and set it aside.
22. 22. Bring water to a boil in a pot and add salt.
23. 23. Add the zucchini and pepper strips to the boiling salted water.
24. 24. Cook the vegetables for two to three minutes (this is called blanching).
25. 25. Remove the vegetables with a slotted spoon.
26. 26. Shock the vegetables immediately with cold water.
27. 27. Let the vegetables drain well.
28. 28. Bring a large pot of salted water to a boil.
29. 29. Cook the linguine according to the package instructions until al dente.
30. 30. Drain the pasta.
31. 31. Let the pasta drain well.
32. 32. Heat the olive oil and butter in a clean non-stick pan.
33. 33. Add the drained vegetables to the pan.
34. 34. Add the drained pasta to the pan.
35. 35. Toss everything well in the pan to mix.
36. 36. Season the pasta and vegetable mixture with salt and pepper to taste.
37. 37. Plate the pasta and vegetables.
38. 38. Top the pasta with the salmon from the pan.
39. 39. Garnish the dish with lemon wedges.
40. 40. Serve the pasta optionally with dill flowers.

Nutrition per serving

• kcal: 785
• Protein: 36 g · Fett/Fat: 35 g · Carbs: 79 g