Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g taliatelle
- 1 cup cream
- 375 g salmon
- 2 spring onion (s)
- 2 red pepper (s)
- 1 chilli pepper (s), optional
- 1 zucchini
- 0.5 ½ bunch curled parsley
- some salt and pepper
- 15 cocktail tomatoes
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut all the vegetables into small pieces and fry them in a pan with a little olive oil.
- In the meantime, add salted water and cook the pasta al dente for about 8 minutes (according to the instructions on the package).
- Cut the salmon into cubes.
- Season the vegetables with salt and pepper. If you like, you can add a red chilli in fine rings to spice it up. Pour in the cream and let it boil down a little. Reduce the heat and let the salmon simmer on the vegetables. Drain the pasta and add to the vegetable and salmon mixture in the pan. Finally, finely chop the curly parsley and sprinkle on top.
- A glass of white wine goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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