Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 150 g taliatelle
- 1 lemon (s), organic
- 250 ml whipped cream
- 300 g salmon fillet (s), (skinless)
- 100 g peas, frozen
- a bit salt
- some cayenne pepper
- some sugar
Print Recipe
Pin Recipe Instructions
- Cook the noodles in plenty of boiling salted water until they are firm to the bite.
- Wash the lemon with hot water, dry it and rub off 1 teaspoon of the zest. Squeeze out 4 tablespoons of juice. Bring the cream and lemon juice to the boil in a large pan. In the meantime, dice the salmon 3 cm. Season the cream with salt, cayenne pepper and a little sugar. Remove the pan from the heat, add the lemon peel and salmon and cover and let stand for 5 minutes. Turn once. Add the peas to the pasta 1 minute before the end of the cooking time. Then drain and mix into the lemon and salmon sauce while dripping wet.
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