Tagliatelle cu lamaie si somon – paste fine, cu gust fresh si rafinat!Tagliatelle cu lamaie si somon este genul acela de reteta care te face sa te simti ca intr-un mic bistro mediteranean, chiar daca esti acasa. Este o combinatie perfecta intre rafinamentul unui preparat cu peste si prospetimea vibranta a lamaii, intr-un sos catifelat de smantana si unt.
Textura cremoasa, aromele citrice si notele delicate de somon proaspat fac din aceste paste o alegere ideala pentru o cina rapida, dar spectaculoasa. Fie ca vrei sa impresionezi pe cineva sau pur si simplu sa-ti rasfeti pofta de ceva bun, aceasta reteta este garantia unui succes sigur. Delicate, echilibrate si pline de savoare, aceste tagliatelle sunt o poveste despre simplitate si rafinament – gustul perfect pentru serile in care vrei sa mananci bine, dar fara complicatii.

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INGREDIENTE (pentru 2 portii)

• 200 grame tagliatelle
• 400 grame somon proaspat
• 1 lingura ulei de masline
• ½ lingurita piper cu lamaie
• 1 lamaie bio
• 50 grame parmezan
• 3 fire patrunjel verde
• 1 catel de usturoi
• 50 grame unt
• 100 ml smantana dulce
• Sare dupa gust

Curatam somonul de solzi, il spalam si il uscam bine cu un servet absorbant. Taiem pestele in cuburi de aproximativ 3×3 cm, il presaram cu sare, piper cu lamaie si adaugam o lingura de ulei de masline. Il lasam la marinat pana pregatim restul ingredientelor.

Cu ajutorul unui curatator de legume, luam coaja subtire de la jumatate de lamaie (fara partea alba amaruie) si o dam deoparte. Taiem lamaia in doua, stoarcem zeama de la o jumatate si pastram sucul.

Punem intr-un blender parmezanul, coaja de lamaie si frunzele de patrunjel si mixam fin. Transferam amestecul intr-un bol si il lasam deoparte.

Fierbem pastele conform instructiunilor de pe ambalaj. Inainte de a le scurge, pastram aproximativ 100 ml din apa in care au fiert.

Intr-o tigaie incapatoare, topim untul si adaugam usturoiul zdrobit si sucul de lamaie. Lasam 2 minute, apoi turnam smantana dulce si o parte din apa de la paste. Gatim 5 minute, pana obtinem un sos fin si parfumat.

Adaugam pastele scurse in tigaie, presaram amestecul de parmezan cu lamaie si patrunjel (pastrand putin pentru decor) si amestecam usor pana cand pastele sunt complet imbracate in sos.

Intr-o alta tigaie, prajim cuburile de somon cate 2-3 minute pe fiecare parte, fara adaos de ulei, pana se rumenesc usor la exterior, dar raman fragede la interior.

Asezam pastele in farfurii, adaugam deasupra bucatile de somon si presaram restul de parmezan aromat.

Se servesc imediat, cu un pahar de vin alb rece – pentru o experienta completa, lejera si sofisticata in acelasi timp.

Detaliile video ale retetei:

Daca ti-a placut reteta de Tagliatelle cu lamaie si somon, incearca si alte idei de paste cremoase si fresh:

English version

Tagliatelle with Lemon and Salmon

Tagliatelle with Lemon and Salmon – fine pasta with a fresh, refined taste! Tagliatelle with lemon and salmon is the kind of recipe that makes you feel like you’re in a small Mediterranean bistro, even when you’re at home. It’s the perfect combination of the elegance of a seafood dish and the vibrant freshness of lemon, all wrapped in a velvety cream and butter sauce.
The creamy texture, citrus aroma, and delicate notes of fresh salmon make this pasta an ideal choice for a quick yet spectacular dinner. Whether you want to impress someone or simply treat yourself to something delicious, this recipe is a guaranteed success. Delicate, balanced, and full of flavor, these tagliatelle tell a story of simplicity and sophistication – the perfect taste for evenings when you want to eat well, without the fuss.

INGREDIENTS (for 2 servings)
• 200 grams tagliatelle
• 400 grams fresh salmon
• 1 tbsp olive oil
• ½ tsp lemon pepper
• 1 organic lemon
• 50 grams Parmesan cheese
• 3 sprigs fresh parsley
• 1 garlic clove
• 50 grams butter
• 100 ml heavy cream
• Salt to taste

Clean the salmon of scales, rinse it well, and pat it dry with a paper towel. Cut the fish into 3×3 cm cubes, season with salt and lemon pepper, and drizzle with olive oil. Let it marinate while you prepare the rest of the ingredients.

Using a vegetable peeler, remove a thin strip of zest from half a lemon (avoid the white pith) and set it aside. Cut the lemon in half, squeeze the juice from one half, and keep it for later.

In a blender, add the Parmesan, lemon zest, and parsley leaves, then blend until fine. Transfer the mixture to a bowl and set aside.

Cook the pasta according to the package instructions. Before draining, reserve about 100 ml of the cooking water.

In a large pan, melt the butter and add the crushed garlic and lemon juice. Cook for 2 minutes, then pour in the cream and some of the pasta water. Simmer for about 5 minutes until the sauce becomes smooth and fragrant.

Add the drained pasta to the pan, sprinkle the Parmesan-lemon-parsley mixture (reserving some for garnish), and toss gently until the pasta is fully coated in sauce.

In a separate pan, sear the salmon cubes for 2–3 minutes on each side, without adding extra oil, until golden on the outside but tender inside.

Divide the pasta between plates, top with the salmon pieces, and sprinkle the remaining Parmesan mixture over the top.

Serve immediately with a glass of chilled white wine – for a light, elegant, and truly satisfying dining experience.

If you enjoyed this Tagliatelle with Lemon and Salmon recipe, try other creamy and fresh pasta dishes too: Rigatoni Carbonara, Tagliatelle Cacio e Pepe with Shrimps or Bucatini all’Amatriciana.

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