Baked Salmon Pasta

Ingredients

• 400 g macaroni
• 600 g wild salmon fillet
• 500 g mushrooms
• 1 tbsp flour
• 1 lemon (unprocessed)
• Salt
• Pepper
• 2 tbsp clarified butter
• 4 tbsp olive oil
• 4 tbsp basil pesto (jar)
• 0.5 bunch wild garlic
• 1 tbsp pine nuts
• 2 sprigs Basil
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Wash the lemon, cut it lengthwise into six wedges and squeeze out juice from two wedges. Cut the salmon into 2–2.5 cm cubes and drizzle with the lemon juice.

2. 2.

   Rub the mushrooms with a kitchen towel, peel if necessary, slice thinly, and dust with flour.

3. 3.

   Cook the pasta in plenty of boiling salted water until al dente.

4. 4.

   Heat two non‑stick pans with 1 tbsp clarified butter and ½ tbsp olive oil each. In one pan sauté the mushrooms constantly; in the other, cook the salmon slowly over medium heat, letting it brown. Blend the pesto, remaining olive oil, pine nuts, wild garlic, salt and pepper in a blender on high speed. Shake the basil sprigs dry.

5. 5.

   Drain the pasta, mix with the pesto sauce, twirl into nests with a fork, and place in small baking dishes. Top with salmon and mushrooms, sprinkle with parmesan, bake at 250 °C for about 5 minutes until gratinated, then serve garnished with basil and lemon slices.