Grilled salmon farfalles with mint-lemon flavored oil

Author: Les Cultures de chez nous
Preparation 15
Baking 15
Portions 4
Freezing No


  • 350 g of farfalles
  • For the salmon :
  • 500 g of salmon filets
  • 30 ml (1 tablespoon) of honey
  • 15 ml (1 tablespoon) of Dijon's mustard
  • Ground salt and pepper up to taste
  • For the mint-lemon flavored oil :
  • 60 ml (¼ cup) of olive oil
  • 30 ml (2 tablespoons) of chopped fresh mint
  • 15 ml (1 tablespoon) of crushed pink pepper
  • 15 ml (1 tablespoon) of lemon zests
  • Salt and pepper up to taste
  • As a side dish (optional) :
  • 20 steam cooked asparagus
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  • Preheat oven at 205 C (400 F).
  • Set salmon filets over a baking plate covered with parchment paper. Spread honey and mustard over the salmon. Season. Oven bake for 15 to 17 minutes, until the flesh can flake with a fork.
  • Meanwhile, cook pastas al dente in a casserole filled with salted boiling water. Drain.
  • When salmon is cooked, flake its flesh into pieces with a fork. Throw away its skin.
  • In the same casserole you used to cook the pasta, heat ingredients for the mint-lemon flavored oil at medium heat. Add pastas, then add flaked salmon pieces. Stir carefully.
  • Side with steam cooked asparagus if desired.

Chef's notes