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Salmon with Fennel Pasta

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Salmon with Fennel Pasta

with caramelized onions, sour cream, lemon and thyme

Informations supplémentaires
35 min. | 590 kcal | easy | Signature | Printable version
1. Setup Thinly slice the fennel and onion. Zest the lemon. Bring a pot of salted water to a boil. Remove the thyme leaves from the branches.
2. Cook the onion and fennel Heat a drizzle of oil in a skillet over medium-high heat. Cook the onion, fennel with the thyme, 1 tbsp. of sugar, salt and pepper for 4-6 minutes or until lightly colored.
3. Cook the pasta Cook the pasta in the pot of boiling water for 8-10 minutes until tender. Save 1/4 2P | 1/3 3P cup of the pasta water and drain.
4. Cook the salmon In another pan, heat a drizzle of oil on medium. Pat the salmon dry. Season with salt and pepper. Cook the salmon for about 3-4 minutes on each side until the center is cooked through.
5. Add the spinach Add the spinach to the first skillet and cook for 1-2 minutes. Add the cooked pasta, cooking water, sour cream and lemon zest. Mix together. Add salt and pepper to taste.
6. Plate your dish Serve the salmon with the pasta. Add lemon juice to taste. Kids will enjoy having a wedge of lemon and watering their fish themselves. Bon appetit!
2unitSalmon Fillets
180gLinguine
0.5unitFennel Bulb(s)
0.5unitYellow Onion(s)
0.5unitThyme
2unitSour Cream
0.5unitLemon
40gBaby Spinach
What you need pans, pot, zester, spatula, tongs
590 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 80g
27%
fat 12g
18%
cholesterol 74mg
25%
fiber 5g
20%
protein 40g
saturated 3g
15%
sodium 120mg
5%
sugar 8g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg