Grilled salmon farfalles with mint-lemon flavored oil
15
15
4
No
Ingredients
- 350 g of farfalles
For the salmon:
- 500 g of salmon filets
- 30 ml (1 tablespoon) of honey
- 15 ml (1 tablespoon) of Dijon's mustard
- Ground salt and pepper up to taste
For the mint-lemon flavored oil:
- 60 ml (1/4 cup) of olive oil
- 30 ml (2 tablespoons) of chopped fresh mint
- 15 ml (1 tablespoon) of crushed pink pepper
- 15 ml (1 tablespoon) of lemon zest
- Salt and pepper up to taste
As a side dishe (optional):
- 20 steam-cooked asparagus
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Set salmon filets over a baking plate covered with parchment paper. Spread honey and mustard over the salmon. Season. Bake in the oven for 15 to 17 minutes, until the flesh can flake with a fork.
- Meanwhile, cook pastas al dente in a casserole filled with salted boiling water. Drain.
- When salmon is cooked, flake its flesh into pieces with a fork. Throw away its skin.
- In the same casserole you used to cook the pasta, heat the ingredients for the mint-lemon-flavored oil at medium heat. Add the pasta, then add the flaked salmon pieces. Stir carefully.
- Side with steam-cooked asparagus if desired.
Our asparagus are on special!
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30
Budget
