Pasta with mushrooms and oven-baked salmon—one of my favorite dishes this fall. Creamy pasta is always delicious, especially when it’s filled with various mushrooms and served with oven-baked salmon with lemon. This dish is really easy and suitable for a work night and days when food has to be put on the table quickly. I have several pasta dishes that are easy and flavorful: One pot pasta with chicken and squash, one pot pasta with bacon and mushrooms, one pot spaghetti carbonara and pasta with cream cheese and bell peppers. Enjoy!
Ingredients
Oven-baked salmon
4 salmon fillets
1 lemon, sliced
Salt and pepper
Pasta with mushrooms
2 tbsp. olive oil
2 onions, diced
2 cloves garlic, minced
350 g mixed mushrooms, e.g., button mushrooms, halved or quartered
1-150 ml cream
1/2 tub of ricotta
Lemon zest, grated
Salt and pepper
400 g pasta (I used fettucine)
Fresh thyme for garnishing
Approach
Oven-baked salmon
Heat the oven to 200 C convection.
Place the salmon fillets in an ovenproof dish and place the lemon slices on each fillet. Season with salt and pepper. Bake the salmon for 15-20 minutes depending on the size of the fillets.
Pasta with mushrooms
While the salmon is in the oven, boil water for the pasta.
Sauté the onion and garlic in a pan with olive oil. Add the mushrooms. Then add the cream and ricotta and allow it to simmer on a medium heat. Season with salt, pepper and lemon zest. Cook the pasta and then add the cooked pasta to the pan, along with a couple of spoons of the pasta water, and allow it to simmer a little.
Serve the pasta with the oven-baked salmon and garnish with fresh thyme. Enjoy!
