Creamy, fresh, and slightly spicy: this salmon with lemon-dill pasta smells just like you’re standing in a Scandinavian kitchen. The sauce is smooth and rich, with a hint of lemon that perfectly balances the salmon. The pasta absorbs the creamy sauce nicely, while the dill adds a fresh touch. A dish that looks elegant but is served without any fuss.
Since this recipe uses oat-based plant-based cream instead of regular cream, it’s a great option if you want to avoid cow’s milk. You can find everything you need right at the supermarket. Just be sure to check the label on the salmon or any bouillon cubes you use. That way, the dish stays light, creamy, and suitable for those who cook without cow’s milk.
Preparation
Step 1: Cooking pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente. Stir occasionally to prevent the noodles from sticking together. Drain and reserve one cup of the cooking water for later.
Step 2: Frying onion and garlic
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and garlic and sauté until the onion is translucent. Don't let it brown, or the sauce will be too sharp.
Step 3: Cooking the salmon
Add the salmon pieces to the pan and cook them for 3 to 4 minutes until they are just done. Turn them over carefully so they don't fall apart. The salmon should still be slightly pink on the inside.
Step 4: Making the sauce
Pour the oat cuisine over the salmon and stir gently. Add the lemon zest and juice, and let the sauce thicken briefly until it’s creamy. Taste and add salt and pepper to taste.
Step 5: Add dill and pasta
Stir the dill into the sauce and add the pasta. Mix everything well so that the sauce coats the pasta. If desired, add a little cooking water to make the sauce smoother. Serve immediately.
Nutritional values per person
- 🥦 Vegetables: 70 g
- 🍝 Carbohydrates: 50 g
- 🍗 Protein: 25 g
- 🥑 Grease: 14 g
- 🌾 Fiber: 3 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 540 kcal
Tips & label
Try replacing the dill with fresh basil or parsley for a different herbal flavor.
Serve with extra lemon wedges and a few sprigs of dill for a fresh finishing touch.
When using marinated salmon or bouillon cubes, check to make sure they do not contain any milk ingredients.
Store leftovers in the refrigerator for up to one day, and gently reheat them with a splash of vegetable cream.
Use a wooden spoon to gently stir the salmon into the sauce so that the pieces stay nice and whole.
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