Oven-baked salmon with zucchini and pasta

Ingredients for 4 servings:

• 250 g tagliatelle pasta, or bavette, linguini
• 600 g zucchini
• 1 tbsp olive oil, for the dish and for frying
• 1 garlic clove(s)
• 250 g salmon fillet(s)
• 60 ml cream
• 100 ml yogurt, 0.1% fat
• 125 ml chicken broth
• 1 tbsp flour
• 1 dashes lemon juice
• some pepper
• some dill
• 120 g mountain cheese
• Parsley or dill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cook the pasta in plenty of salted water until just al dente. Meanwhile, clean and wash the zucchini and cut lengthwise into slices about 1/2 cm thick. Then cut these slices into strips about the width of tagliatelle. Add them to the tagliatelle during the last minute of cooking. Pour everything into a sieve and drain well. Cut the salmon into 2 cm thick cubes and fry in a pan with a little oil. Grease a baking dish with olive oil and rub with the halved garlic clove. Pour the pasta and zucchini mixture into the baking dish. Mix the cream, yogurt and a dash of lemon juice with the spoonful of flour. Whisk the cream and yogurt mixture with the hot chicken stock and season with pepper and dill. Pour the sauce over the pasta. Distribute the crispy fried salmon pieces and the grated cheese over the casserole. Place the dish in the oven and bake at 225°C for about 15 minutes until golden brown. Garnish with parsley or dill before serving.