Filter
Reset
Sort ByRelevance
Dana Pierro
Tagliatelle with salmon and avocado pesto
Fresh tagliatelle with a pesto of basil, lemon, avocado oil with zucchini and salmon fillet.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minMain dishfresh ginger, garlic, fresh green asparagus, tenderloin, peanut oil, fresh peas, baking flour, Original woks Black Bean,pork tenderloin in black bean sauce
-
35 minMain dishlime, black peppercorns, garlic, olive oil,lime-pepper rub
-
25 minMain dishRed pepper, rice oil, chili mango and pineapple, tofu natural, Japanese soy sauce, pak choi,pak choi with spicy-sweet tofu
-
30 minMain dishblack plums, almonds, unsalted cashew nuts, minced meat, bread-crumbs, pork fillet, butter, shallot, blackberries, meat fond, Meat bouillon,stuffed pork fillet with blackberry sauce
Nutrition
995Calories
Sodium8% DV200mg
Fat83% DV54g
Protein90% DV45g
Carbs27% DV81g
Fiber16% DV4g
Loved it