Salmon fillet in pistachio-lemon butter

Name: Salmon fillet in pistachio-lemon butter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 untreated lemon; 5 Stem(s) Parsley; 2 TABLESPOONS Pistachio kernels; 200 g ribbon noodles; 7-10 Tbsp Salt; 600 g Salmon fillet without skin; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 40 g + 1 tablespoon butter

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 untreated lemon
5 Stem(s) Parsley
2 TABLESPOONS Pistachio kernels
200 g ribbon noodles
7-10 Tbsp Salt
600 g Salmon fillet without skin
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2 TABLESPOONS Oil
40 g + 1 tablespoon butter

Directions

1
Wash the lemon, grate it dry and peel half of the peel in zests. Wash parsley, shake dry and remove the leaves from 4 stalks. Chop half of the zests, pistachios and parsley leaves into small pieces.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Wash salmon, dab dry and cut into 4 pieces. Cut lemon in half and squeeze juice. Season salmon with 1-2 tablespoons lemon juice, salt and pepper and turn in flour.
3
Tap off excess flour. Heat oil in a pan. Fry the fish for about 5 minutes while turning. Melt 40 g butter in a small pot and add chopped ingredients. Drain the noodles. Melt 1 tbsp. butter in a pan or wide saucepan.
4
Add lemon juice. Add pasta and lemon zests and mix. Season noodles with salt and pepper. Arrange salmon with lemon butter and noodles and garnish with parsley leaves.