Linguine with salmon and saffron butter

Linguine with salmon and saffron butter

4 Servings • 567 kcal / 2372 kJ, 25 g E, 20 g F, 71 g KH pro Portion


1 untreated lemon

250 g Stremellachs

5 El Butter

2 Msp. ground saffron

400 g Linguine

1 Teaspoon of salt


Preparation time:

that. 15 Minutes (plus cooking time)

Rinse the lemon with hot water, dry, rub the peel and squeeze out the juice. Pluck the salmon into small pieces.

Melt the butter in a coated saucepan, add the saffron and mix everything. Pasta, Lemon juice and peel, Salt and 400 Add ml of water. Put the lid on and let everything simmer for 7-10 minutes. If necessary add a little more water.

Carefully stir in the salmon and serve the linguine and salmon pot sprinkled with freshly ground pepper.

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