One-pot pasta with salmon, fennel and dill
Salmon and fennel is a classic pairing. The fresh aniseed taste of fennel and dill balances the rich fish. Because everything cooks in one pan, the pasta soaks up the flavours. Use tagliatelle or fettuccine: the wide ribbons carry the salmon flakes better than short pasta.
- 2 tbsp olive oil
- 1 small onion
- 2 garlic cloves
1 Finely chop the onion and garlic. Heat the oil in the Dutch oven and soften them until translucent, about 3 minutes.
- 1 fennel bulb
2 Halve the fennel, cut out the hard core and slice thinly. Keep the green fronds for the finish. Add and fry for 3 to 4 minutes until the fennel softens.
- 300 g tagliatelle
- 750 ml vegetable stock
3 Add the pasta to the pan and pour in the stock. Bring to the boil and cook the pasta for the time on the packet. Stir often.
- 250 g salmon fillet (skinless)
4 Cut the salmon into pieces of about 3 cm. Add them a few minutes before the end of the cooking time. The salmon cooks along and falls apart into flakes by itself.
- 100 ml cooking cream
- salt and pepper
- juice of ½ lemon
5 Stir in the cream once the pasta is cooked and most of the liquid is absorbed. Season with salt, pepper and lemon juice.
- 1 bunch fresh dill
6 Roughly chop the dill. Stir through the pasta just before serving. Scatter the fennel fronds on top.
Ingredients
Step 1
- 2 tbsp olive oil
- 1 small onion
- 2 garlic cloves
Step 2
- 1 fennel bulb
Step 3
- 300 g tagliatelle
- 750 ml vegetable stock
Step 4
- 250 g salmon fillet (skinless)
Step 5
- 100 ml cooking cream
- salt and pepper
- juice of ½ lemon
Step 6
- 1 bunch fresh dill
Method
- 1 Finely chop the onion and garlic. Heat the oil in the Dutch oven and soften them until translucent, about 3 minutes.
- 2 Halve the fennel, cut out the hard core and slice thinly. Keep the green fronds for the finish. Add and fry for 3 to 4 minutes until the fennel softens.
- 3 Add the pasta to the pan and pour in the stock. Bring to the boil and cook the pasta for the time on the packet. Stir often.
- 4 Cut the salmon into pieces of about 3 cm. Add them a few minutes before the end of the cooking time. The salmon cooks along and falls apart into flakes by itself.
- 5 Stir in the cream once the pasta is cooked and most of the liquid is absorbed. Season with salt, pepper and lemon juice.
- 6 Roughly chop the dill. Stir through the pasta just before serving. Scatter the fennel fronds on top.
