Salmon Pasta
50 min
total
4
people
576
calories per serving
Ingredients
4 people
- 400 gDried Asian wheat and egg noodles, plain
- 200 gSmoked salmon
- 250 gLight semi-thick cream (12%)
- 2 tspDill
- 0.4 pcCitrus limon (L.) Burm. f.
- 2 pcGarlic
- 5 gExtra virgin olive oil
Method
Al dente pasta coated with a creamy smoked salmon sauce, enhanced by fresh dill and a hint of lemon.
- 1
In a large pot of boiling salted water, add the pasta and cook until al dente, following the package instructions.
- 2
In a hot pan, pour the olive oil, add minced garlic and pepper. Sauté until the garlic is golden.
- 3
Add the cream, sliced smoked salmon, and dill to the pan. Bring to a boil, then reduce the heat and simmer until thickened. Salt to taste.
- 4
Pour the lemon juice into the sauce, mix well and let cook for an additional minute. Incorporate the cooked pasta into the sauce and serve immediately.
Frequently asked questions
How do you get this dish right?
- Use quality pasta for a better texture.
- Do not overcook the salmon to maintain its tenderness.
- Add the lemon juice at the end to preserve its freshness.
How long does this dish keep?
Consume immediately. Leftovers can be stored for 24 hours in the refrigerator and should be eaten cold to avoid overcooking the salmon.
4.8
10 reviews
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