Description
A delicious dish featuring tender tagliatelle pasta and juicy salmon in a rich, creamy sauce. The delicate fish harmonizes perfectly with al dente noodles and a savory sauce for a true gourmet experience.
Ingredients
Scale
- 500 g tagliatelle
- 250 g salmon
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1 zucchini
- 200 ml vegetable broth (substitute for white wine)
- 200 ml vegetable broth
- 400 g chopped tomatoes
- 2 tsp tomato paste
- salt and pepper
- pinch of sugar
- juice of half a lemon
- 200 ml cream
- 1 tsp dill or parsley
- 2 tbsp parmesan
Instructions
- Cook pasta and sear salmon: Cook the noodles according to package instructions. Cut the salmon into cubes and sear briefly in a pan with olive oil on all sides, then remove and set aside.
- Sauté vegetables and deglaze: In the same pan, sauté diced onion and garlic until translucent, add thinly sliced zucchini, and sauté briefly. Deglaze with vegetable broth and reduce the sauce by half. Then add the remaining vegetable broth and simmer for about 5 minutes.
- Prepare the sauce: Add the chopped tomatoes and tomato paste, and season with salt, pepper, sugar, and lemon juice. After a few minutes, pour the cream over the sauce, put the salmon back in, and bring to a boil.
- Serve tagliatelle: Add the tagliatelle to the sauce and let it simmer briefly. Top with fresh dill or parsley and a generous portion of parmesan and serve.
Notes
Use fresh salmon for a more intense flavor and tender texture. Ensure the tagliatelle are cooked al dente so they don’t become too soft when simmering in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 85 mg