Salmon Pasta

Al dente pasta coated with a creamy smoked salmon sauce, enhanced by fresh dill and a hint of lemon.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 594
• Protein: 25 g
• Carbs: 75 g
• Fat: 20 g

Ingredients

• 400 g Dried Asian wheat and egg noodles, plain
• 200 g Smoked salmon
• 250 g Light semi-thick cream (12%)
• 2 tsp Dill
• 0.4 piece Citrus limon (L.) Burm. f.
• 2 piece Garlic
• 5 g Extra virgin olive oil

Instructions

1. Cook the pasta

   In a large pot of boiling salted water, add the pasta and cook until al dente, following the package instructions.

2. Prepare the sauce

   In a hot pan, pour the olive oil, add minced garlic and pepper. Sauté until the garlic is golden.

3. Incorporate the salmon and cream

   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. Finish the sauce

   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.

Chef's tips

• 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.

Storage

Consume immediately. Leftovers can be stored for 24 hours in the refrigerator and should be eaten cold to avoid overcooking the salmon.