Pasta with Salmon – Saffron Sauce with Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g salmon fillet (s), optionally also cod, pikeperch, etc.
- 1 handful spinach leaves
- 1 tablespoon lemon juice
- 0.5 ½ kl. can saffron, ground or saffron threads
- 80 ml fish stock
- 200 g taliatelle
- 1 tablespoon butter
- 1 tablespoon crème fraîche
- salt and pepper
- basil
Print Recipe
Pin Recipe Instructions
- This delicious pasta dish goes wonderfully with a nice dinner for two.
- First cut the fish into cubes no more than 1 cm in size and mix with the lemon juice. Cook the pasta in salted water according to the package instructions until al dente.
- Melt the butter for the sauce and add the spinach until it collapses while stirring. Then add the fish stock mixed with saffron and bring the sauce to the boil. Then the salmon cubes are added to the sauce. Cover and let stand over low heat for about 4 minutes, fold in the crème fraîche and season with salt and pepper.
- Arrange the pasta, pour the sauce on top and garnish with basil.
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