Ingredients for 1 people

  • 1 skinless salmon fillet (between 130 and 150 g)
  • 60 g tender stem broccoli
  • 2 cloves garlic
  • 80 g penne pasta
  • 2 tbsp Extra virgin olive oil
  • Salt, to taste
  • De Nigris Thick & Intense Balsamic Vinegar of Modena, to taste

For the recipe

Dice the salmon and trim the broccoli stems. Peel and slice the garlic.
Blanch the broccoli in boiling water while cooking the garlic and the salmon in a frying pan with extra virgin olive oil.
Once the salmon is nicely seared, add the blanched broccoli and two ladles of the cooking water of the pasta. Gently break down the broccoli a little with a wooden spoon.
Cook the pasta in slightly salted boiling water, and when it is al dente, add it to the salmon and broccoli sauce.
Toss the pasta and the sauce together over a low heat. Then, serve in bowls and finish with a generous drizzle of De Nigris Thick & Intense Balsamic Vinegar of Modena.