Salmon noodle pan with broccoli

Name: Salmon noodle pan with broccoli
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Broccoli; 1 small onion; 500 g Salmon fillet (without skin); 6 Branch/s Thyme; 250 g ribbon noodles; 7-10 Tbsp salt, pepper; 30 g clarified butter; 1 TABLESPOON Flour; 250 ml Vegetable broth; 200 g Whipped cream; 1 Organic Lemon

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Broccoli
1 small onion
500 g Salmon fillet (without skin)
6 Branch/s Thyme
250 g ribbon noodles
7-10 Tbsp salt, pepper
30 g clarified butter
1 TABLESPOON Flour
250 ml Vegetable broth
200 g Whipped cream
1 Organic Lemon

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel and finely chop the onion. Cut salmon fillet into large cubes. Wash the thyme, shake dry and pluck the leaves except for a little bit for sprinkling. Cook the noodles in plenty of boiling salted water according to the package instructions and drain (if necessary, collect some pasta water).
2
Heat 15 g of clarified butter in a large pan, fry the salmon for 3-4 minutes, turning gently. Season with salt and pepper and remove from the pan.
3
Put 15 g of clarified butter into the hot pan. Fry the broccoli, turning it over, and finally add the onions and fry briefly. Dust with flour and add thyme leaves. Add stock and cream and simmer for about 3 minutes.
4
Wash lemon hot, dab dry and finely grate half of the peel. Squeeze 1 lemon half. Add the lemon zest to the sauce and season to taste with salt, pepper and 1 tbsp. lemon juice. Put salmon into the hot sauce and heat it up briefly. Fold in the drained pasta (if necessary, add some pasta cooking water to thicken it) and sprinkle with the remaining thyme.