How to prepare baked salmon and fettuccine with arugula recipe

Cooking time 25 min

Baked salmon and fettuccine with arugula

Serves 4


  • 4 Atlantic salmon back (frozen)
  • 300 g cherry tomato mixture (3 colors)
  • 50 g rocket
  • 1 untreated lemon (organic)
  • 1 fresh basil plant
  • 50 g parmesan (block)
  • 400 g fettuccine (pasta, freshness space)
  • 3 tablespoon capers (jar)
  • 6 tablespoon olive oil
  • black pepper (mill)
  • salt

Nutrition: per serving

  • kcal857
  • fat50 g
  • saturatesn/a
  • carbs43 g
  • sugarsn/a
  • fibren/a
  • protein47.7 g
  • saltn/a


How to prepare baked salmon and fettuccine with arugula recipe
Find out everything you need to know about baked salmon and fettuccine with arugula recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.


Superficially thaw the salmon and sponge them. Chop half of the arugula and reserve the rest. Cisel the basil. Mix the chopped rocket and basil in the olive oil. Grate parmesan cheese and lemon zest. Preheat the oven to 200 ° C.
1 Put the salmon in a baking dish and drizzle with 2/3 of the basil and rocket oil.
2 Divide the cherry tomatoes into the dish and sprinkle the salmon with lemon zest and drained capers. Salt and
npoivrez. Slip ± 15 min into the preheated oven.
3 Meanwhile, cook the pasta in slightly salted boiling water (see cooking time on the package). nÉgouttez.
4 Mix the pasta with the rest of the herb olive oil and the reserved arugula.


Beer Chimay Triple
Trappist Beer not Wine Fort Manor
A.OP Sancerre

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