Summary

Ingredients

• 250 g ribbon pasta, or bavette, linuini
• 600 g zucchini
• 1 tablespoon olive oil, for the pan and for frying
• 1 clove garlic
• 250 g salmon fillet (s)
• 60 ml heavy cream
• 100 ml yogurt, 0.1% fat
• 125 ml chicken broth
• 1 tablespoon flour
• 1 squirt lemon juice
• some pepper
• some dill
• 120 g mountain cheese
• Parsley, or dill

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Instructions

1. Cook the pasta in plenty of salted water until just al dente.
2. In the meantime, clean and wash the zucchini and cut lengthways into slices about 1/2 cm thick. Then cut these slices into strips about the width of ribbon noodle. Add to the ribbon noodles in the last minute of cooking. Pour everything into a sieve and drain well.
3. Cut the salmon into 2 cm thick cubes and fry in a little oil in a pan.
4. Grease a baking dish with olive oil and rub it with the halved clove of garlic. Pour the pasta and zucchini mixture into the baking dish.
5. Mix the cream, yoghurt and a splash of lemon juice with a spoonful of flour. Whisk the cream and yoghurt mixture with the hot chicken stock and season with pepper and dill. Pour the sauce over the pasta. Spread the crispy fried salmon pieces and the grated cheese over the casserole.
6. Put the pan in the oven and bake at 225 ° for about 15 minutes until golden yellow. Garnish with parsley or dill before serving.