200 ml cream
1 egg yolk
1 tablespoon lemon juice
2 tablespoons finely chopped dill
salt and pepper
500 grams salmon fillet
350 grams pasta
600 grams broccoli florets
Carbonell Extra Virgin Olive Oil
Preheat the oven to 200ºC. Bring a pan of water to the boil for the pasta. Beat the cream with the egg yolk and the lemon juice. Stir in the dill and season with salt and pepper to taste.
Cut the salmon into pieces of approximately 3 cm in length. Spread the salmon over a baking dish and pour the cream mixture over it. Place the salmon in the oven and allow the fish to cook for 10-15 minutes.
Cook the pasta in the boiling water until al dente according to the instructions on the package. Add the broccoli 6 minutes before the end of the cooking time and cook them. Drain the pasta, add a dash of olive oil and stir well. Serve the pasta with the creamy salmon.
This creamy fish pasta is rich in protein and indispensable omega-3 fatty acids from the salmon, whilst providing energy with the pasta, cream and olive oil. Broccoli is rich in iron, calcium, vitamin C and beta-carotene (pro-vitamin A that the body can convert into vitamin A).