Marinated Salmon Pieces with Green Asparagus & Penne

Marinated Salmon Pieces with Green Asparagus & Penne

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Oliver Brachat


ready-to-cook salmon fillets, approx. 100 g (fresh or thawed from frozen)
tablespoons lemon juice
tablespoons soy sauce
g penne
Sea salt, black pepper
g green asparagus
g sundried tomatoes in oil
garlic clove
tablespoons olive oil
• Lemon wedges

Rinse the salmon fillets in cold water, pat them dry and then cut into bite-sized pieces. Mix together the lemon juice and soy sauce to marinade the salmon.

Meanwhile cook the penne in boiling salted water until al dente, drain and refresh with cold water. Leave the penne to drain.

Wash the asparagus, peel the bottom third and cut off the woody ends. Chop the asparagus into pieces about 5 cm long.

Drain the sundried tomatoes and finely dice. Peel and finely chop the garlic.

Heat the oil in a large frying pan (with a lid) and fry the asparagus over a medium heat without the lid for 8-10 minutes until crunchy; or cook for an extra 1-2 minutes if you prefer your asparagus to be softer. Fry with the chopped garlic for the final 3 minutes.

Then add the drained penne and sundried tomatoes. Stir all the ingredients thoroughly and season to taste with salt and black pepper.

Remove the salmon pieces from the marinade and place on top of the penne and asparagus. Turn off the heat, place the lid over the frying pan and leave the salmon for about 5 minutes to absorb the heat until cooked through. Transfer to a large serving dish and garnish with the lemon wedges.

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