Buy all ingredients right below the recipe
Ingredients
- 300 g salmon fillet
- 200 g asparagus (white and green)
- 200 g crème fraîche
- 250 g tagliatelle pasta
- 1/2 organic lemon (juice and zest)
Pantry
- 1 pinch salt
- 1 pinch ground black pepper
Preparation & Frying Salmon
- 1Pat the salmon dry and season with salt. Fry in a grill pan for a few minutes on both sides until cooked through but still juicy. Set aside.
- 2Wash the asparagus. Cut off the tips and set aside. Using a vegetable peeler, cut the stalks lengthwise into thin strips. Cut the rest into small pieces.
Prepare Sauce & Pasta
- 1Bring 2 liters of salted water to a boil in a pot. Blanch the prepared asparagus in it until the strips are pliable. Drain immediately. Add the crème fraîche, lemon juice, salt, and ground pepper to the asparagus.
- 2Cook the pasta al dente according to package instructions. Reserve some pasta water when draining. Add the pasta to the sauce, add a few tablespoons of pasta water, and briefly heat everything.
- 3Flake the fried salmon into pieces and gently fold into the pasta or arrange on top. Serve sprinkled with grated lemon zest.
Tip
For a more intense flavor, you can briefly marinate the salmon in some lemon juice and olive oil before frying.
Knuspr-Küche
Ein frisches und schnelles Frühlingsgericht, das durch die Kombination von Lachs und Spargel besticht. Die Zitronennote verleiht der cremigen Sauce die nötige Leichtigkeit.