Do you long for a light but also delicious creamy lunch? In this case, this recipe for salmon pasta with ricotta cheese is right for you! Ricotta differs from other cheeses not only in its curd consistency, but also in its lower fat content. In combination with salmon you will get a delicious, light lunch that is also rich in protein.
Ingredients:
- 250 g ricotta
- 240 g pasta tagliatelle
- 200 g salmon fillet
- 100 g peas
- 2 cloves of garlic
- juice of 1/2 lemon
- handful of fresh dill
- salt and pepper (according to taste)
- olive oil in spray
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Preparation:
Cook the pasta until soft in boiling and salted water. Take 200 ml of water from the cooked tagliatelle and pour the remainder into the sink. Put the peas into the second pot and cook for about 20 minutes. Then we start to prepare the salmon. Salt the fish well and season it according to taste. Then place it on a hot pan sprayed witholive oil and roast from both sides. After roasting and cooling off the salmon, remove the skin and rip the meat to small pieces using your fingers, and set aside. Then mix ricotta with lemon juice, garlic, chopped dill and season.
Add the cooked peas, the prepared mixture of ricotta, and the pieces of roasted salmon to a deeper pan and mix well. Stirring continuously, gradually pour the withdrawn water from the pasta until the mixture in the pan reaches the desired creamy consistency. Let the sauce boil and slowly add the pasta into it. Place the still hot tagliatelle on a plate, sprinkle with grated Parmesan cheese, fresh dill and add a slice of lemon. Bon appetite!
| Nutritional values | per serving (3 servings out of total) |
|---|---|
| Calories | 555 |
| Protein | 19 g |
| Carbohydrates | 63 g |
| Fats | 19 g |
| Fibre | 4 g |
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