Salmon and Dill Pasta

Name: Salmon and Dill Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: italian
Ingredients: 200 g pasta; 400 g salmon fillet; 50 g shallots; 1 clove garlic (optional); q.s. dill; q.s. salt; q.s. pepper; q.s. extravirgin olive oil

4.4

This is a flavorful first course, perfect for a refined yet easy-to-prepare meal. The delicate taste of dill blends with the richness of salmon, creating a harmonious balance. Ideal for a special lunch or a quick dinner, this recipe wins hearts with its refined taste and ease of preparation

Yield: 2 servings

Total time: 25 min

Preparation time: 15 min

Cooking time: 10 min

Difficulty:

Cost:

Tools: Stove, Pan

Weight per serving: 340 g

Energy: 765 Kcal

Carbohydrates: 77 g

Fats: 33 g

Proteins: 51 g

Rugby: 1 h 5 min

Allergens: Gluten, Fish

Diet: Lactose-free, High-protein

Pairing: Pinot bianco

Occasion: Lunch fast

Ingredients

Portions for 2 servings

Pasta

200 g

Salmon fillet

400 g

Shallots

50 g

Garlic (optional)

1 clove

Dill

q.s.

Salt

q.s.

Pepper

q.s.

Extravirgin olive oil

q.s.

Method

It takes steps in 25 min

Clean the salmon fillet by removing the skin and all the bones, then cut it into cubes of about one centimeter

Finely chop the shallots and garlic and set them aside

Place a large pot with plenty of salted water on the stove. Once it reaches a boil, add the pasta

Cook the shallots in a pan with plenty of olive oil. Once they turn golden, add the salmon and sear over high heat for a few minutes with a pinch of salt

Drain the pasta and toss it in the pan with the salmon, a pinch of pepper, and some finely chopped dill

Cost

Despite being a seafood pasta, it has a moderate cost. Salmon is the most expensive ingredient, but not much is needed. The pasta and other ingredients are inexpensive, making the dish accessible to everyone

Health

This dish is nutritious thanks to the omega-3 in salmon, which benefits the heart and brain. Shallots provide fiber and vitamins, aiding digestion. The complete absence of cream and other fatty binders makes this recipe particularly light

Author Editorial staff - Luca M.

4.4

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