Pasta Salad with Salmon, Herbs and Lemon

Ingredients

• 400 g penne
• Salz
• 2 EL Sonnenblumenöl
• 2 Zucchini
• 4 Frühlingszwiebeln
• 400 g Lachsfilet
• Pfeffer
• 1 EL Zitronensaft
• 2 EL frisch gehackte Kräuter (Rosmarin, Thymian und Minze)
• 1 Zitrone (zum Garnieren)

Instructions

1. 1.

   Cook the pasta according to package instructions in boiling salted water until al dente. Drain, rinse with cold water, let drain and mix with 1 EL sunflower oil.

2. 2.

   Wash, trim, halve lengthwise and slice the zucchini. Wash, trim and cut the spring onions into rings. Rinse the salmon, pat dry and cut into bite‑sized cubes. In the remaining oil, brown in a non‑stick pan for 2–3 minutes until golden. Add the zucchini and spring onions, season with salt, pepper and lemon juice, then set aside. Let cool slightly, fold in the pasta and herbs, taste and distribute onto bowls.

3. 3.

   Peel the lemon with a vegetable peeler, trim ends, halve lengthwise and slice. Garnish the salad with these slices and serve.