Lemon and Salmon Spaghetti with peas | Milkbottle

Lemon and Salmon Spaghetti with peas

Quick Kitchen 3

We’re so done with winter and deeply longing for spring greens from the garden. However, we’ve only just started arranging all the seeds for the food garden, the sowing hasn’t even begun yet.

So for these days, or practically every day, we thank God, or his representative in the supermarket, for frozen peas.


Lemon & salmon spaghetti with peas
2 shallots, diced
350 g spaghetti
300 g wild salmon fillet
250 g frozen peas
2 tbsp sunflower oil
200 ml cream
100 ml veggie broth
4 tbsp lemon juice
3 very fresh egg yolks
Salt and freshly ground black pepper
1 handful of basil leaves
Serves 4
Cook the spaghetti according to pack instructions.
Rinse the fish with cold water and pat dry and season with salt and pepper
Heat 1 tbsp of oil in a coated pan.
Cook the fish fillets for 3-4 minutes on each side, set aside.
Heat the remaining oil in a second pan, and fry the shallots for 1 minute.
Add the peas and cook for 1 minute.
Add the cream and broth and bring to the boil.
Stir in the lemon juice.
Take 3 tbsp of the sauce and whisk with the egg yolk.
Combine the egg mix with the peas and cream, make sure not to let it boil again.
Season with salt and pepper.
Cook the spaghetti according to pack instructions.
Drain the spaghetti with a sieve.
Take two forks and tear the salmon in large pieces.
Combine spaghetti with the sauce and salmon.
Arrange on plates and sprinkle with basil.
Serve straight away.
Preparation time: Approximately 30 minutes

Image and recipe: Kitchen Trinity via Taverne Agency

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