Pasta with Salmon-Leek Sauce

Ingredients

• 400 g penne
• Salt
• 1 stalk leek
• 600 g salmon fillet (ready‑to‑cook, skinless)
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• Pepper (freshly ground)
• 100 ml Vegetable broth
• 0.5 tsp Dijon mustard
• lemon thyme (for garnish)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Slice the leek lengthwise, rinse, dry, and cut into 1 cm pieces. Blanch briefly in boiling water, drain, shock in cold water, and set aside.

3. 3.

   Wash the salmon, pat dry, and cut into bite‑sized cubes. Drizzle with lemon juice and let rest for 10 minutes.

4. 4.

   Heat oil in a pan and brown the salmon cubes on all sides; season with salt and pepper. Add the leeks, pour in broth, stir in mustard, and simmer for 2–3 minutes.

5. 5.

   Drain the pasta, combine with the salmon mixture, toss gently, taste, and serve on preheated plates garnished with lemon thyme.