Tagliatelle with salmon and avocado pesto

Name: tagliatelle with salmon and avocado pesto
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 15 g fresh basil; lemon cleaned up; 2,5 el avocado oil; 1 zucchini; 1 el (olive oil; 300 g salmon fillet on the skin; 250 g fresh tagliatelle

Fresh tagliatelle with a pesto of basil, lemon, avocado oil with zucchini and salmon fillet.

Ingredients

Kitchen Stuff

1 hand blender with high cup
1 grill pan

Directions

Cut the basil including the stalks coarsely. Leave a few leaves for garnishing. Grate the yellow skin of the lemon and squeeze out the fruit.
Put the basil, a ½ tsp lemon zest (per 2 persons), 1 tbsp lemon juice (per 2 persons) and the avocado oil in a high cup and puree with the hand blender into a pesto sauce.
Season with pepper and salt.
Cut the zucchini into slices of ½ cm. Mix with the (olive) oil and season with salt and pepper.
Heat a grill pan without oil or butter and grill the zucchini for 5 minutes. Turn regularly.
In the meantime, heat the rest of the avocado oil in a frying pan with non-stick coating.
Place the salmon with the skin down and sprinkle with salt and pepper. Fry the salmon with the lid on the pan in 5 min. Over medium heat just done.
Cook the pasta al dente according to the instructions on the package. Drain and pour in the pesto.
Divide the pasta and salmon with the skin upwards over deep plates. Serve the grilled courgette and garnish with the rest of the basil.