Wide pasta ribbons, delicate baked salmon, and strips of zucchini. A great idea for a light lunch or dinner.
Ingredients
- Zucchini – 1 piece
- Skinless salmon fillet – 150 g
- Tagliatelle pasta – 300 g
- Black pepper – a pinch
- Lemon juice – 1 tablespoon
- Salt – a pinch
- 18% cream – 175 ml
- Fresh basil – 12 g
Preparation
Wash the salmon, pat it dry, drizzle with lemon juice, season with salt and pepper. Wrap the fish in aluminum foil, bake in the oven for about 20 minutes. Once baked and slightly cooled, gently flake the fish into smaller pieces with a fork.
Wash the zucchini and cut it into thin strips. It’s best to use a vegetable peeler for this. Boil water in a pot, add the zucchini strips, and cook for 1-1.5 minutes. Remove and drain.
Pour the cream into a heated pan, bring it to a boil, season with salt and pepper, and simmer until the sauce thickens. Chop the basil into strips. Add the basil, salmon pieces, and zucchini strips to the sauce. Gently mix and heat together for a moment.
Cook the pasta according to the instructions on the package. Combine the salmon-zucchini sauce with the cooked pasta.
