in Recipes

Lemon salmon pasta

updated

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Ingredients for 2 servings:

  • 150g tagliatelle
  • 1 lemon(s), organic
  • 250 ml whipped cream
  • 300 g salmon fillet(s) (without skin)
  • 100 g peas, frozen
  • some salt
  • some cayenne pepper
  • some sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the pasta in plenty of boiling salted water until al dente. Wash the lemon in hot water, dry it, and grate 1 teaspoon of the zest. Squeeze out 4 tablespoons of the juice. Bring the cream and lemon juice to a boil in a large pan. Meanwhile, dice the salmon into 3 cm cubes. Season the cream generously with salt, cayenne pepper, and a little sugar. Remove the pan from the heat, add the lemon zest and salmon, and cover. Let it cook for 5 minutes, turning once. One minute before the end of the cooking time, add the peas to the pasta. Then drain well and stir into the lemon and salmon sauce while still dripping wet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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