Linguine with Lemon, Pepper, and Salmon Fillet

why make this recipe

Linguine al Limone e Pepe mit Lachsfilet is a delightful dish that combines the zesty flavors of lemon and creamy sauce with the rich profile of salmon. This recipe is simple yet impressive, making it perfect for a cozy dinner at home or a special occasion. With fresh ingredients and easy-to-follow steps, it allows anyone to create a restaurant-quality meal right in their kitchen.

how to make Linguine al Limone e Pepe mit Lachsfilet

Ingredients:

• 400 g Linguine al Limone e Pepe
• 4 Lachsfilets à ca. 150 g, ohne Haut
• 1 Bio-Zitrone (Abrieb + Saft)
• 1 kleine Schalotte, fein gehackt
• 100 ml trockener Weißwein (z. B. Pinot Grigio)
• 150 ml Sahne (Alternativ: Pflanzliche Sahne)
• 1 TL frische Thymianblättchen
• 2 EL Olivenöl (nativ extra)
• 1 EL Butter
• 1/2 Teelöffel Kurkuma
• Salz
• Optional: Zitronenzesten & Thymianzweige zur Deko

Directions:

1. Cook the linguine in plenty of salted water until al dente. Reserve some cooking water and then drain the linguine. Keep it warm.
2. Lightly salt and pepper the salmon fillets. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a non-stick pan, and sauté the fillets skin-side down.
3. In a separate pan, sauté the chopped shallot in 1 tablespoon of olive oil, then add the white wine and cream.
4. Stir in the lemon juice and zest, turmeric, and thyme. Let it simmer.
5. Combine the linguine with the sauce, then plate it and place the salmon fillets on top.
6. Optional: Garnish with lemon zest and thyme sprigs.

how to serve Linguine al Limone e Pepe mit Lachsfilet

Serve this dish warm, directly from the stovetop to the plate. For an added touch, you can sprinkle some freshly grated lemon zest or place a few thyme sprigs on top before serving. Pair it with a glass of dry white wine for a complete dining experience.

how to store Linguine al Limone e Pepe mit Lachsfilet

If you have leftovers, store them in an airtight container in the refrigerator. This dish can be kept for about 2 to 3 days. To reheat, warm it gently in a pan on low heat, adding a splash of water or cream to help bring back the sauce’s creaminess.

tips to make Linguine al Limone e Pepe mit Lachsfilet

• Use freshly squeezed lemon juice for the best flavor.
• Don’t overcook the salmon; it should be flaky but moist.
• Adjust the amount of cream and lemon to suit your taste.
• If you like a little kick, add some crushed red pepper flakes to the sauce.

variation

You can substitute the salmon with shrimp or chicken for a different flavor profile. Additionally, you can add some spinach or arugula for a fresh twist and extra nutrients.

FAQs

• Can I make this dish in advance?
  Yes, you can prepare the sauce ahead of time and cook the pasta fresh when you are ready to serve.

• What wine pairs well with this dish?
  A dry white wine, such as Pinot Grigio or Sauvignon Blanc, complements the flavors of the lemon and salmon nicely.

• Can I use a different type of pasta?
  Absolutely! If you don’t have linguine, any pasta shape like fettuccine or spaghetti will work well.