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. This means you have much less to clean up and wash afterwards.
The Original-Profi Collection® stainless steel serving pan allows you to prepare and serve larger portions in style and comfort. Developed in collaboration with master chefs, the series impresses in Michelin-starred restaurants as well as at home. Based on the highest quality standards, the design of the series is clean, minimalist, yet has a striking contour.
Have fun trying it out.
50 min
Total Time
40 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1x | Onion |
| 1 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 noodles |
| 1 handful | cherry tomatoes (optional) |
Instructions
Step 1 of 5:
Preheat oven to 200°C (conventional heat). Peel and finely chop onion and garlic. Heat oil in an ovenproof pan and sauté both until translucent.
Step 2 of 5:
Add tomato paste and sauté. Deglaze with cream and milk. Add spices and lemon juice and bring everything to a boil.
Step 3 of 5:
Add frozen salmon fillets to the sauce and cover them. Cook in the oven on the middle rack for 25 - 30 minutes.
Step 4 of 5:
Meanwhile, cook the pasta in salted water until al dente as usual. As soon as the salmon is done, pull it into pieces and add the pasta.
Step 5 of 5:
Mix everything well and season with salt and pepper. If desired, halve cocktail tomatoes, fold them in, and serve.
