Description
Zarte Penne umhüllt von cremiger Zitronensauce, zarter Lachs und feiner Lauch, aromatisch ergänzt durch Schalotten, Knoblauch und Kapern. Frisch, leicht, mit leuchtenden Farben und vollmundigem Zitrusaroma.
Ingredients
Scale
- 250 g Penne (or similar pasta)
- 250 g salmon fillet
- 1 leek stalk
- 1 shallot
- 1 clove garlic
- 4 tablespoons olive oil
- 1 organic lemon
- 2 teaspoons capers
- 1/2 bunch basil
- Salt
- Pepper
- 50 g Parmesan
Instructions
- Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Pat the salmon fillet dry with some paper towels. Rub the salmon all over with 1 tablespoon of olive oil, then season generously with salt and freshly ground black pepper. Place the fillet on the prepared baking sheet and bake it in the preheated oven for about 15-20 minutes, depending on the thickness of the fillet. The salmon should be just cooked through and still juicy.
- While the salmon is baking, bring a large pot of salted water to a rolling boil. Add the penne (or your chosen pasta) and cook according to the package instructions until al dente, which usually takes about 9-11 minutes. Once cooked, reserve about 1/4 cup of the pasta cooking water, then drain the pasta and set it aside.
- Meanwhile, prepare the vegetables and aromatics: Trim the leek, cut it in half lengthwise, and rinse out any grit. Slice the leek into thin strips. Peel the shallot and garlic. Finely dice the shallot and finely chop the garlic. Wash the lemon thoroughly, then zest it with a fine grater and squeeze out the juice. Set aside the zest and juice separately.
- Heat the remaining 3 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the sliced leek and diced shallot. Sauté them gently for about 3-4 minutes, stirring often, until they begin to soften and become translucent. Add the chopped garlic and capers, and continue cooking for another 1-2 minutes, stirring constantly, until fragrant but not browned.
- Add the drained pasta to the pan with the leek mixture. Sprinkle in the lemon zest, add 1 tablespoon of fresh lemon juice, and pour in about 1 tablespoon of the reserved pasta water. Toss everything together thoroughly so that the pasta is evenly coated and the flavors are well combined. If the pasta looks too dry, add a bit more pasta water as needed.
- Remove the cooked salmon from the oven. Use your fingers or a fork to gently break it into bite-sized pieces, removing any skin or bones if present. Finely chop the basil leaves.
- Add the flaked salmon and chopped basil to the pan with the pasta and vegetables. Gently fold everything together, being careful not to break up the salmon pieces too much. Taste the dish and season with additional salt and freshly ground pepper as needed.
- Divide the pasta among warm plates or shallow bowls. Grate the Parmesan cheese over the top and serve immediately while hot.
Notes
For a richer sauce, you can add a splash of cream or a knob of butter to the pan before adding the salmon. Feel free to use other fresh herbs such as dill or parsley. Choose high-quality salmon and organic lemon for the best flavor. Serve with a crisp white wine for a delightful meal.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
