Informations supplémentaires
35 min.
|
590 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the fennel and onion. Zest the lemon. Bring a pot of salted water to a boil. Remove the thyme leaves from the branches.
2. Cook the onion and fennel
Heat a drizzle of oil in a skillet over medium-high heat. Cook the onion, fennel with the thyme, 1 tbsp. of sugar, salt and pepper for 4-6 minutes or until lightly colored.
3. Cook the pasta
Cook the pasta in the pot of boiling water for 8-10 minutes until tender. Save 1/4 2P | 1/3 3P cup of the pasta water and drain.
4. Cook the salmon
In another pan, heat a drizzle of oil on medium. Pat the salmon dry. Season with salt and pepper. Cook the salmon for about 3-4 minutes on each side until the center is cooked through.
5. Add the spinach
Add the spinach to the first skillet and cook for 1-2 minutes. Add the cooked pasta, cooking water, sour cream and lemon zest. Mix together. Add salt and pepper to taste.
6. Plate your dish
Serve the salmon with the pasta. Add lemon juice to taste. Kids will enjoy having a wedge of lemon and watering their fish themselves. Bon appetit!
2unitSalmon Fillets
180gLinguine
0.5unitFennel Bulb(s)
0.5unitYellow Onion(s)
0.5unitThyme
2unitSour Cream
0.5unitLemon
40gBaby Spinach
What you need
pans, pot, zester, spatula, tongs
590 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
12g
18%
cholesterol
74mg
25%
fiber
5g
20%
protein
40g
saturated
3g
15%
sodium
120mg
5%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg