Pasta with Salmon, Vegetables and Cream Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 250 grams Salmon
- 2 tsps freshly grated Lemon peel
- 2 Tbsps lemon juice
- 3 Tbsps boiling water
- ⅛ l Whipped cream
- salt
- freshly ground peppers
- 250 grams Broccoli
- Asparagus tip (10 green and 10 white)
- 1 shallot
- 3 Tbsps sunflower oil
Preparation steps
1.
Rinse broccoli and cut into florets. Cook broccoli florets in boiling salted water, about 6 minutes. Drain and rinse with ice water, then drain again. Rinse asparagus and cook in boiling salted water, about 8 minutes. Drain and cut in half lengthwise if desired.
2.
Peel and finely chop shallots. Cut salmon into bite-sized pieces. In a pan, sauté shallots and lemon zest in oil, about 1 minute. Add broccoli and asparagus and sauté 2 minutes more over medium heat. Deglaze with lemon juice and water. Stir in cream and salmon and simmer until salmon is cooked through, about 6 minutes. Season with salt and pepper. Cook pasta in boiling salted water until al dente. Drain and toss with sauce until coated. Serve pasta garnished with parsley.
