It’s not a very heavy meal however filling. Savory and overall yummy that this dish ceases to fail. I like to have fish every now and then but it isn’t really possible to get it fresh that often here in Switzerland.
What’s in it:
- Salmon fillet
- Ribbon pasta
- Olive oil
- Lemon juice
Rub the salmon with pepper and olive oil then pan-fry, skin-side down first. Once you see the the meat is cooked half-way then turn the fish over and finish cooking. Squeeze some lemon juice for a brighter taste. Serve with pasta and salad.
The salad can be served with a dressing of olive oil and lemon juice and topped with crushed goat cheese. Have your pasta with pesto or just cook it in butter before serving.