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Ingredients (4 servings)
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400 g Lachsfilet
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400 g Nudeln
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250 g Cocktailstrauchtomaten
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200 ml Schlagobers
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1 Stk. Bio Zitrone
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Olivenöl
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Salz, Pfeffer
Preparation
- Cook the pasta in plenty of salted water until al dente according to the package instructions and drain.
- Cut the salmon fillet into bite-sized cubes and halve the cocktail tomatoes.
- Heat some olive oil in a large pan, briefly sear the salmon all around and sauté the tomatoes for a moment.
- Deglaze with heavy cream, stir in the juice of half a lemon and season the sauce with salt and pepper.
- Fold the drained pasta into the creamy salmon sauce, toss briefly and serve immediately.
