Pesto salmon with vegetable ribbon pasta

Ingredients for 2 servings:

• 100 g mixed vegetables, e.g. carrots, onions, zucchini, peppers, spring onion(s)
• 150 ml cream
• 50 ml white wine
• 150 g tagliatelle pasta
• 2 salmon fillets, fresh or frozen, without skin, 150 – 200 g each
• 1 handful of basil
• 50 g pine nuts
• 1 tbsp Parmesan, freshly grated
• 2 lemons
• olive oil
• ½ garlic clove(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a quick and light summer dish

For the pesto, roast the pine nuts in a non-stick pan without fat. Pour into a tall bowl and add the basil leaves, stems removed. Squeeze one lemon and add a little juice, more if desired. Add the Parmesan cheese and garlic. Purée with a hand blender, adding a little olive oil at a time until thickened. Season with salt and pepper. Thaw the salmon, if necessary. Place the salmon in aluminum foil, spread some pesto on top, place a slice of lemon on top, and seal the foil tightly. Cook in the oven at approximately 150°C for approximately 30 minutes. Cook the tagliatelle according to the instructions and pour into a colander 2-3 minutes before the end of the cooking time. Chop the vegetables, sauté in a little olive oil, and deglaze with the cream and white wine. Let the sauce reduce slightly and season. Add the tagliatelle to the sauce and finish cooking. Arrange everything on a deep plate and serve immediately. If desired, you can sprinkle freshly grated Parmesan cheese on top.