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LAUREY
Tagliatelle with lemon-herb oil and baked salmon
Fast fresh pasta with lemon zest, herb oil, zucchini, tomatoes and salmon. Nice to serve with a tomato salad.
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Ingredients
Directions
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Cook the tagliatelle according to the instructions on the packaging. Clean the lemon and grate off the yellow skin. Mix the lemon zest with the Italian herbs (these do not need to be defrosted) and 2 tablespoons of oil.
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Cut the zucchini into cubes. Squeeze the lemon juice above and scoop the zucchini through it. Season with pepper and salt. Cut the tomatoes into wedges. For the salad, mix the tomatoes with the oil and (sea) salt to taste.
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Cut the salmon into thin slices. Pour the last oil into a deep plate. Bring in the salmon fillet and sprinkle with salt and pepper. Heat a frying pan and fry the salmon on one side in 3-4 minutes (no turning).
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Divide the pasta over the plates and add the salmon fillet. Serve with the tomato salad.
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Nutrition
670Calories
Sodium6% DV140mg
Fat38% DV25g
Protein62% DV31g
Carbs26% DV78g
Fiber20% DV5g
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