Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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).
-
Divide the pasta over the plates and add the salmon fillet. Serve with the tomato salad.
Blogs that might be interesting
-
25 minMain dishbreakfast bacon, quarter pounder Generous hamburger (à 135 g), olive oil, cocktail vine tomatoes, ready-to-eat avocado, lemon juice, mayonnaise, Texan bread roll, young leaf lettuce,texan ball with quarter pounder and roasted tomatoes
-
20 minMain dishonion, sweet pointed pepper, traditional olive oil, ground cumin, paprika, beef broth tablet, fresh kale, tap water, smoked ham, white beans in pot,kale soup with white beans and ham
-
20 minMain dishpandan rice, oil, onions, mushrooms, cabbage, marinated fish, wok essences, coconut milk,spicy stir-fry of fish and pointed cabbage
-
25 minMain dishcarrots, bunch onions, yellow bell pepper, Cherry tomatoes, Spaghetti, sour cream, grated mature cheese, olive oil, dried thyme,creamy spaghetti with spring vegetables
Nutrition
670Calories
Sodium6% DV140mg
Fat38% DV25g
Protein62% DV31g
Carbs26% DV78g
Fiber20% DV5g
Loved it