Salmon au gratin with vegetable noodles

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 5
  • 1 untreated orange
  • 1 package (250 ml) Hollandaise sauce
  • 1/2 bunch Dill
  • 4-6 (150 g each) T
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g Carrots
  • 200 g Courgette
  • 1 TABLESPOON Sunflower oil
  • 300 g ribbon noodles
  • baking paper

Directions

  1. 1

    Wash the orange hot, grate dry and peel the peel in thin strips with a pestle ripper. Halve the orange and squeeze the juice. Boil up in a pot and reduce to about 1/4. Stir in hollandaise sauce. Wash the dill, shake dry, pluck flags from the stalks and cut finely, except for a little to garnish.

  2. 2

    Wash salmon, dab dry and season with salt and pepper. Peel and clean the carrots. Wash and clean the zucchini. Cut vegetables lengthwise into thin slices with a peeler. Heat oil in a pan. Sauté the fish for about 5 minutes, turning it over. Transfer slices to a baking tray lined with baking paper. Stir the dill into the sauce and spread 2 tablespoons of sauce over each salmon. Bake in the preheated oven under the grill for about 5 minutes. Prepare the pasta in boiling salted water according to the instructions on the packet.

  3. 3

    Transfer slices to a baking tray lined with baking paper. Stir the dill into the sauce and spread 2 tablespoons of sauce over each salmon. Bake in the preheated oven under the grill for about 5 minutes. Prepare the pasta in boiling salted water according to the instructions on the packet. Add vegetable strips to the pasta water for 1 minute. Arrange salmon on a plate and garnish with dill and orange zest. Add pasta and vegetables in a bowl

  4. 4

    With 6 people:

Nutrition Facts

KCAL
620 kcal
CARBS
42 g
FATS
34 g
PROTEINS
37 g