Green noodle pan with salmon

Name: Green noodle pan with salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 500 g green asparagus; 1 collar Spring onion; 1 (approx. 300 g) Fennel Tuber; 250 g Salmon fillet; 7-10 Tbsp Salt; 300 g short thick noodles (e.g. spelt maccharoni); 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
500 g green asparagus
1 collar Spring onion
1 (approx. 300 g) Fennel Tuber
250 g Salmon fillet
7-10 Tbsp Salt
300 g short thick noodles (e.g. spelt maccharoni)
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice

Directions

1
Clean the broccoli, cut into florets from the stalk and wash. Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces. Clean, wash and slice spring onions.
2
Clean the fennel, halve it and cut it into thin slices. Wash salmon, dab dry, season with salt and cut into cubes. Prepare pasta in boiling salted water according to package instructions. Heat 1 tablespoon of oil in a frying pan.
3
Sweat the vegetables for 3-5 minutes while turning. Skim 200 ml pasta water and add to the vegetables. Bring to the boil and cook for another 5-10 minutes. Season to taste with salt and pepper. Remove vegetables from the pan and keep warm.
4
Wipe the pan. Heat 1 tablespoon of oil. Fry fish for approx. 5 minutes, turning gently. Sprinkle with lemon juice. Mix vegetables, pasta and fish carefully and arrange on plates.