Creamed salmon with basil and tomatoes – a quick and tasty dinner.

Easy everyday.
Kremet laks med basilikum og tomater

To serve 4, you need:
  • 600 g Frøya midloin
  • Zest of half a lemon
  • 200 ml single cream
  • 150 g frozen peas
  • Half a clove of garlic, finely chopped
  • A handful of small tomatoes
  • Salt and pepper
  • Basil
  • 1 pack of tagliatelle
  1. Cut the salmon into fairly large cubes. Lightly fry the salmon in a little oil over a medium heat. Remove from the heat.
  2. Add the cream, lemon zest, peas, salt and pepper. Bring to a boil.
  3. Cook the tagliatelle according to the package directions.
  4. Fry the pine nuts in a dry pan.
  5. Slice the tomatoes in half and sauté them for a couple of minutes in a little olive oil over a medium heat.
  6. Place the salmon into the cream and set it aside.
  7. Dish up the tagliatelle. Pour the sauce with the salmon over the pasta.
Garnish with pine nuts, tomatoes and basil.  

Easy everyday.


Frøya laks med fennikelsalat og pesto

Frøya Salmon with fennel salad and pesto

Juicy Frøya Salmon with fennel salad parsley pesto and raspberries

The recipe

Herb baked Frøya salmon

Herb baked Frøya salmon with citrus and avocado salad

The recipe