Salmon with green pasta

Total time: 55m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 514 Kcal, 33g Protein, 50g Carbohydrates, 29g Fat


  • 4 salmon slices (approx. 120 g each)
  • 1 organic orange
  • 1 tbsp rosemary needles
  • 1 tsp ground cardamom
  • a little pepper
  • 0.5 iceberg lettuce
  • 250 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • 3 tbsp double cream cheese (e.g. Philadelphia)
  • salt and pepper to taste
  • non-cold-pressed olive oil, for frying
  • a little pepper
  • 0.5 tsp sea salt

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  • Place the salmon fillets next to each other in a wide dish. Finely chop the rosemary. Grate the zest from the orange, reserve 2 tbsp of juice for the pasta. Combine the orange zest with the remaining orange juice along with the cardamom and pepper. Brush the salmon fillets with the mixture, cover and marinate in the fridge for approx. 30 mins.
  • Slice the iceberg lettuce. Cook the tagliatelle in salted water until al dente. Reserve approx. 100 ml of the cooking water. Drain the tagliatelle and return to the pan. Pour in the reserved cooking water, along with the orange juice. Stir in the lettuce and cream cheese, heat gently, season.
  • Heat the oil in a non-stick frying pan. Remove the salmon fillets from the marinade, fry for approx. 2 mins. on each side, serve with the pasta.
  • Tip:

    Replace the iceberg lettuce with cos lettuce.

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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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