Pepper Seared Norwegian Salmon with Mushroom Penne

Name: Pepper Seared Norwegian Salmon with Mushroom Penne
Cook time: 40 min
Yield: 4
Ingredients: 600 g Norwegian salmon fillet, skinned and deboned; 100 g bacon; 8 pcs champignon mushrooms; 3 dl crème fraîche; 1 clove garlic; pepper, coarsely ground; salt; 4 portions pasta

Norwegian salmon and pasta goes well together. Try making pasta with mushrooms, bacon and crème fraîche to serve with a pepper seared salmon.

Cooking time30-40 min

Difficulty levelMedium

Rating5/5

Servings

Ingredients

Preparation

Preheat the oven to 150 °C.
Cut the salmon into servings.
Cook pasta as instructed on the package.
Sprinkle a lot of black pepper on one side of the salmon and gently pan-fry with pepper side down for approx. 1 minute.
Place the salmon on a baking tray with baking paper and sprinkle with salt.
Bake in the oven for 15 minutes.
Dice bacon and slice champignon mushrooms, and pan-fry in a dry pan until the mushroom is brown.
Fold bacon and mushroom into the cooked pasta.
Add crème fraîche and finely chopped garlic to the pasta, gently mix and taste with salt and pepper.

Serve the salmon with the pasta.