Oven-baked salmon pasta
You absolutely have to try this oven-baked salmon pasta from @experimenteausmeinerkueche. The best part? This dish was prepared exclusively in our Original-Profi Collection® Serving Pan. That means much less Cleaning and washing up afterwards.
The Original-Profi Collection® stainless steel Serving Pane lets you prepare and serve larger portions in style and comfort. Developed with master chefs, the series impresses in starred kitchens just as much as at home. Based on the highest quality standards, the design is clean, pure, and still has a distinctive contour.
Enjoy trying it out.
50 min
Total Time
40 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1x | onion |
| 1x | clove of garlic |
| 1 tsp. | olive oil |
| 2 tbsp. | tomato paste |
| 250 ml | cream (here: cream substitute with 7% fat) |
| 200 ml | milk (1.5% fat) |
| juice of 1/2 lemon | |
| 1 tsp. | sweet paprika |
| 1 tsp. | salt |
| 4x | frozen salmon fillets |
| 350 g | ribbon pasta |
| 1 handful | cherry tomatoes (optional) |
Instructions
Step 1 of 5:
Preheat the oven to 200°C (top and bottom heat). Peel and finely chop the onion and garlic. Heat oil in an ovenproof Frying Pan and sauté both until translucent.
Step 2 of 5:
Add the tomato paste and cook briefly. Deglaze with cream and milk. Add the spices and lemon juice, then bring everything to the boil.
Step 3 of 5:
Add the frozen salmon fillets to the sauce and cover with it. Cook in the oven on the middle shelf for 25 - 30 minutes.
Step 4 of 5:
Meanwhile, cook the pasta in salted water as usual until al dente. Once the salmon is done, tear it into pieces and add the pasta.
Step 5 of 5:
Mix everything well and season with salt and pepper to taste. If you like, halve some cherry tomatoes, fold them in, and serve.
