Saffron pasta with salmon

Total time: 3hr
Preparation Time: 60m

For 4 portions

Nutritional Information

Contains 805 Kcal, 41g Protein, 37g Carbohydrates, 54g Fat


  • Saffron pasta
  • 140 g gluten-free flour (Schär)
  • 0.5 tsp ground psyllium
  • 0.5 sachet saffron
  • 1 tbsp olive oil
  • 2 eggs, beaten
  • salted water, boiling
  • 20 g lactose-free butter, cut into pieces
  • To prepare the fish
  • oil for frying
  • 650 g salmon fillets, in 4 pieces
  • 0.5 tsp salt
  • 20 g dried morel mushrooms, soaked, halved, washed thoroughly, drained
  • 400 g white asparagus peeled, cut diagonally into pieces approx. 1 cm long
  • 2 dl lactose-free full cream
  • 0.5 dl white wine
  • 0.5 bunch chervil, leaves torn off

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  • Saffron pasta

    Combine the flour with all the other ingredients up to and including the oil, mix and knead into a smooth dough. Shape the dough into a ball, wrap in cling film and chill for approx. 2 hrs.
  • Preheat the oven to 60°C, warm the plates and platter. Quarter the dough, roll out to a thickness of approx. 2 mm on a lightly floured surface, cut into strips approx. 1 cm wide, place on a floured kitchen towel. Cook the pasta in batches in just-boiling salted water for approx. 3 mins., drain. Add the butter, keep warm.
  • To prepare the fish

    Heat the oil in a non-stick frying pan. Fry the fish in batches for approx. 3 mins. on each side, remove the fish from the pan, season with salt and place on the warmed platter, keep warm. Heat the oil in the same pan. Stir fry the asparagus and morels for approx. 5 mins. Pour in the wine, reduce completely, add the cream, simmer for approx. 4 mins., season with salt. Sprinkle with chervil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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