Lemon pasta with salmon and spinach
A recipe for fresh lemon pasta with pan-fried salmon.
Servings 4 servings
Calories 878kcal
Ingredients
- 4 pieces salmon fillet
- Oil for frying
Pasta
- 6 egg yolks
- 1 lemon, finely grated zest and juice
- 4-500 g spaghetti i.e. 400–500 g
- 50 g butter
- 100 g Parmesan, finely grated
- Cooking water from the pasta, - approx. 200 ml
- Salt and freshly ground pepper
Spinach
- 300 g spinach
- 2 cloves garlic
- 20 g butter
- Nutmeg
- Salt and freshly ground pepper
Instructions
- Remove any bones from the salmon fillets and season with salt and freshly ground pepper.
- Stir the egg yolks together with the lemon zest and lemon juice.
- Cook the pasta al dente according to the packet instructions, and meanwhile fry the salmon in a frying pan with a little oil.Fry the pieces over a fairly high heat for about 3 minutes on each side, depending on thickness. Set them aside on a plate.
- Wipe the pan clean and cook the spinach in it. Melt the 20 g butter and fry the garlic for about a minute. Add the spinach to the pan and cook until it has wilted and released its liquid. Season to taste with nutmeg, salt and freshly ground pepper.
- Drain the pasta - keeping back a couple of hundred millilitres of the cooking water to adjust the consistency with.
- Stir the butter into the pasta along with a little of the cooking water, then add the egg yolk mixture and the Parmesan. Stir it thoroughly into the pasta over a very low heat.
- Adjust the consistency with more of the pasta cooking water, and season to taste with salt and plenty of freshly ground pepper.
- Divide the pasta between 4 plates and serve with the salmon and spinach alongside.
Nutrition
Calories: 878kcal | Carbohydrates: 80g | Protein: 53g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 415mg | Sodium: 646mg | Potassium: 1315mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8105IU | Vitamin C: 23mg | Calcium: 448mg | Iron: 5mg