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  • kcsimos

lemony zucchini tagliatelle with salmon

Prep: 10min | Cooking: 40min

Complexity: 1/5


(serves 2)

  • 1/2 pack tagliatelle, 250g

  • 250g salmon filet, skin removed

  • 1 garlic clove, chopped

  • 1 zucchini, diced

  • olive oil, salt, pepper

  • juice from 1/2 lemon

  • 60ml white wine

  • 2 tbsp butter

  • 2 tbsp parsley, chopped

  • grated zest of 1/2 lemon


Cook the tagliatelle according to packet instructions. Drain, and set aside.

Meanwhile, heat a little oil in a pan and fry the salmon. Add the garlic and zucchini, then extinguish with the wine and lemon juice, and season with salt and pepper. Use the mixing spoon to start to break the salmon apart, and lower heat to a simmer. Once salmon is cooked through, remove pan from heat, add the parsley, lemon rind and butter, and season generously with pepper (and salt if needed).

Add the tagliatelle and mix until everything is coated in the buttery sauce.

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