Pasta with Salmon Fillet, Carrots and Zucchini

Ingredients

• 2 red bell peppers
• 1 Zucchini
• Salt
• 400 g salmon fillet (skinless)
• 4 tsp lemon juice
• 2 tbsp fresh dill
• pepper (ground)
• 1 tbsp butter
• 200 g crème fraîche
• 400 g linguine
• 1 tbsp Olive Oil
• 1 tbsp butter
• Lemon slices (for serving)

Instructions

1. 1.

   Wash the bell peppers, halve them, remove the seeds and cut the flesh into strips. Wash the zucchini, halve it and cut into sticks or slices. Wash the salmon fillet, pat dry and drizzle with 2 tsp lemon juice. Wash the dill, shake dry and finely chop. Pat the fillet dry, cut into bite‑sized cubes and season with salt and pepper. Heat butter in a non‑stick pan and sear the fish cubes for 1–2 minutes, remove from heat, drizzle with remaining lemon juice and stir in crème fraîche. Cover, remove from heat and let rest. Just before serving sprinkle dill and adjust seasoning with salt and pepper.

2. 2.

   Blanch the zucchini pieces with bell peppers in salted water for 2–3 minutes, then cool and drain.

3. 3.

   Cook linguine in plenty of salted water according to package instructions until al dente, then drain and set aside.

4. 4.

   Heat olive oil and butter in a non‑stick pan, add the vegetables and pasta, toss in the pan. Season with salt and pepper and plate on bowls. Top with salmon and garnish with lemon slices (and dill flowers if desired).