Pesto pasta with wild salmon and tomatoes
very easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 2 TABLESPOONS Pine nuts
- 100 g Parmesankäse (Stück)
- 2 Garlic cloves
- 1 collar Basil
- 200 ml good + 4 tablespoons olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon juice
- 500 g wide ribbon noodles
- 400 g cherry tomatoes
- 600 g Wild salmon fillet without skin (piece)
- 1 TABLESPOON Lime juice
- 7-10 Tbsp fleur de sel
- baking paper
Directions
- 1
For the pesto, roast pine nuts in a pan without fat. Remove. Slice off the Parmesan 1⁄3 with a peeler as thin shavings and put aside, grate the rest. Peel and chop the garlic. Wash the basil, shake dry, pluck off the leaves. Puree all ingredients and 200 ml oil in a blender. Season with salt, pepper and lemon juice
- 2
Cook the noodles in 3-4 l salt water (approx. 1 teaspoon salt per litre). Wash and halve the tomatoes. Heat 2 tablespoons of oil in a frying pan. Fry the tomatoes for 3-4 minutes. Season with salt and pepper
- 3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Rinse salmon, dab dry and cut into thin slices. Sprinkle with 2 tablespoons of oil and lime juice. Season with fleur de sel and pepper. Leave to stand for a short time. Place on an ovenproof dish or on a baking tray lined with baking paper. Cook in the oven for 3-5 minutes
- 4
Drain the pasta and mix with the pesto and tomatoes in the pasta pot. Arrange the salmon slices on four plates. Arrange pesto noodles on top. Sprinkle with rest of parmesan
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