Salmon with lemon-pepper-butter

Name: Salmon with lemon-pepper-butter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 75 g soft butter; 7-10 Tbsp juice of 1/2 lemon; 1 Package (approx. 2 teaspoons); 7-10 Tbsp Lemon Pepper; 7-10 Tbsp Salt; 600 g Salmon fillet (without skin); 1 (approx. 250 g) stalk of leeks; 2-3 (approx. 250 g) Carrots; 250-300 g wide ribbon noodles; 100 g Whipped cream; 7-10 Tbsp without lemon slices and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

75 g soft butter
7-10 Tbsp juice of 1/2 lemon
1 Package (approx. 2 teaspoons)
7-10 Tbsp Lemon Pepper
7-10 Tbsp Salt
600 g Salmon fillet (without skin)
1 (approx. 250 g) stalk of leeks
2-3 (approx. 250 g) Carrots
250-300 g wide ribbon noodles
100 g Whipped cream
7-10 Tbsp without lemon slices and parsley

Directions

1
Knead butter, 1 teaspoon lemon juice, lemon pepper and some salt. Pour up to 1 tbsp. into a piping bag with star-shaped spout and squirt 4-6 tuffs onto a flat plate. Or shape the butter into a roll. Chill for at least 2-3 hours
2
Wash the salmon, pat dry and cut into 4-6 slices. Sprinkle with rest of lemon juice
3
Clean the leek, peel the carrots and wash both. Cut vegetables into long, thin strips. Cook the pasta in plenty of boiling salted water for about 8 minutes (see package instructions)
4
In the meantime season salmon with salt. Heat the remaining butter. Fry the salmon for 4-5 minutes on each side
5
Drain the pasta. Heat the cream and vegetables in a saucepan. Simmer for 1-2 minutes and mix in the noodles. Arrange the salmon on top, place a butter tuff or thaler on each and garnish