← All recipes

🍽️ Tagliatelle with Salmon and Lemon Cream

663 kcal · 30 min · 4 servings

Ingredients

• Salmon fillet, frozen 600 g
• Salt pinch
• Cabbage 0.5 pc.
• Spring onions 1 bunch
• Organic Lemon 1 pc.
• Olive oil 2 tbsp
• Vegetable broth 200 ml
• Pepper, black ground pinch
• Whipping cream 200 g
• Cornstarch 2 tsp
• Tagliatelle, fresh 800 g

Instructions

1. 1. Ideally, thaw the salmon overnight in the refrigerator.
2. 2. Bring about 5 liters of salted water to a boil in a large pot, covered.
3. 3. Remove the outer leaves of the white cabbage.
4. 4. Quarter the cabbage and remove the hard core.
5. 5. Cut the cabbage into thin strips.
6. 6. Wash the spring onions and trim off the roots.
7. 7. Slice the spring onions diagonally into rings.
8. 8. Rinse the salmon and pat it dry with paper towels.
9. 9. Cut the salmon into cubes.
10. 10. Wash the lemon with hot water.
11. 11. Finely grate about 1 teaspoon of lemon zest.
12. 12. Halve the lemon and squeeze out the juice.
13. 13. Heat the olive oil in a pan over medium heat.
14. 14. Sauté the spring onions for about 1 minute.
15. 15. Add the cabbage and let it wilt for about 1 to 2 minutes, covered.
16. 16. Pour the broth into the pan.
17. 17. Add the lemon zest and 2 teaspoons of lemon juice.
18. 18. Season the mixture with salt and pepper.
19. 19. Stir in the cream.
20. 20. Bring the sauce to a boil.
21. 21. Simmer the sauce for about 5 minutes, covered.
22. 22. Mix the cornstarch with a little cold water in a bowl until smooth.
23. 23. Stir the starch mixture into the boiling sauce.
24. 24. Taste the sauce and adjust seasoning with salt and pepper.
25. 25. Add the salmon cubes to the sauce.
26. 26. Cook the salmon for about 2 minutes, covered.
27. 27. Add the pasta to the boiling salted water.
28. 28. Cook the pasta for about 4 minutes until al dente.
29. 29. Drain the pasta.
30. 30. Mix the pasta with the sauce.
31. 31. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 663
• Protein: 36 g · Fett/Fat: 32 g · Carbs: 62 g