Lemon Spaghetti Recipe with Salmon Fillet – easy and quick pasta with salmon

Lemon Spaghetti with Grilled Salmon Fillet Fresh lemon notes meet creamy pasta and tender grilled salmon fillet – a light, aromatic dish, perfect as a pasta with salmon recipe for camping or at home. The linguine (or spaghetti) are tossed in a delicate lemon-butter sauce, refined with Parmesan and optional cream for extra creaminess. Accompanied by a perfectly grilled salmon fillet – quick to prepare, Mediterranean-inspired, and full of flavor! Ingredients for 2 servings For the Lemon Pasta with Salmon:• 250 g linguine or spaghetti• 1 organic lemon (juice & zest, rich in vitamin C)• 2 tbsp olive oil• 2 tbsp butter• 50 ml cream or cooking cream (optional, for more creaminess)• 50 g Parmesan (grated)• Salt & pepper For the grilled salmon:• 2 salmon fillets (fresh, about 150–180 g each)• 1 tbsp olive oil• Salt & pepper Preparation1. Cook pasta– Cook linguine or spaghetti in plenty of salted water until al dente (approx. 8–10 minutes).– Reserve some of the cooking water.2. Grill salmon– Rub salmon fillets with olive oil, salt, and pepper.– Grill on the grill (or in a grill pan) for 3–5 minutes per side, depending on thickness. Keep warm.3. Prepare lemon sauce– Heat olive oil and butter in a pan.– Add lemon zest and lemon juice (source of vitamin C).– Stir in cream (if desired) and bring briefly to a boil.– Stir in Parmesan and season with salt & pepper.4. Mix in pasta– Add linguine or spaghetti directly to the lemon sauce and toss well.– If necessary, add a little cooking water until a creamy emulsion forms. TipFor even more aroma, briefly marinate the salmon fillet in lemon juice, olive oil, and garlic before grilling. This creates a delicious pasta with salmon dish in under 10 minutes, which is also rich in fiber and calorie-conscious.

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Savory Stuffed Sweet Potatoes: Recipe with Tuna and Corn Filling

Hearty stuffed sweet potatoes, creamy tuna-corn filling, and fresh herbs – a simple, satisfying main course for camping, baking at home, or on the go. The sweet potatoes are cooked until soft in a camping oven or regular oven and then filled with a savory mixture of tuna, corn, and cream cheese. Quick to prepare, nutritious, and full of flavor – perfect for anyone who loves uncomplicated comfort food. Ingredients for 2 servings of stuffed sweet potatoes • 2 large sweet potatoes• 1 can tuna (drained)• 1 small onion (finely diced)• 3 tbsp corn• 2–3 tbsp cream cheese or cottage cheese• 1 tbsp chives (chopped)• Salt & pepper• A little oil• Optional: fresh herbs or spring onions for garnish Preparation of stuffed sweet potatoes 1. Wash sweet potatoes thoroughly, prick several times all around, and wrap in aluminum foil.2. Bake in a preheated camping oven (e.g., Omnia) or a regular oven at medium heat for about 40–50 minutes until soft.3. Mix tuna, corn, cream cheese, and onions in a bowl, season with salt & pepper.4. Cut the cooked sweet potatoes lengthwise and lightly loosen the inside.5. Fill with the prepared tuna-corn filling.6. Serve with fresh chives or other fresh herbs. Tip for leftovers and variations Leftovers of the filling are excellent as a spread or dip – also ideal for your next outdoor excursion or camping trip, especially if you have a gas stove or gas grill on hand. For extra flavor and a bit more vegetables, you can add bell peppers or zucchini to the filling.

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Salmon and zucchini parcels from the plancha

Salmon and Zucchini Parcels from the Plancha Tender salmon fillet meets delicate zucchini strips – a simple, light, and aromatic high-protein grilled dish for connoisseurs! The fresh marinade of olive oil, lemon, mustard, and garlic gives the fish a spicy note, while the zucchini, as a healthy vegetable, provides an elegant wrapping. Grilled on the hot plancha, the salmon fillet remains juicy and acquires a subtle roasted aroma. Served with a hint of BBQ sauce and fresh dill, this low-carb dish becomes the star of any summer table – perfect as a starter or as a main course in combination with risotto or a crisp salad. Ingredients for 4 servings:2 salmon fillets (approx. 120–150g each, skinless)1 medium zucchiniOlive oil for frying Marinade:2 tbsp olive oilJuice of half a lemon1 tsp medium-hot mustard1 clove garlic, gratedSalt and pepperFresh dillA little BBQ sauce Preparation:Wash the zucchini and use a vegetable peeler to cut it lengthwise into 8 fine strips. Lightly salt and let rest for 5 minutes to make them pliable. In a bowl, mix olive oil, lemon juice, mustard, garlic, salt, and pepper. Cut each salmon fillet into two pieces and coat with the marinade. Place 2 zucchini strips crosswise on top of each other. Place the salmon fillet in the center and fold the strips over to create a juicy zucchini-salmon parcel. Preheat the plancha for the grill to high heat. Spread a little olive oil on the hot plate. Place the zucchini-salmon parcels seam-side down and grill for 5–6 minutes. Then reduce the heat, turn, and grill for another 4–5 minutes, depending on the thickness of the salmon fillets. Brush a little BBQ sauce on the plate and place a salmon-zucchini parcel in the center. Season with some fresh dill and freshly ground pepper. This recipe is perfect as a light main course or as part of a summer barbecue menu, ideal for anyone looking for a juicy fish dish with few carbohydrates and healthy vegetables. Per serving, this dish provides valuable energy, plenty of protein, and is low in fat – making it an excellent choice for a low-carb diet.

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Grilled trout with summer salad

Grilled Trout with Fresh Summer Salad – light, aromatic, and perfect for warm days. This grilled trout impresses with tender fish meat, delicate citrus notes, and a particularly juicy result from the grill, especially from a charcoal grill. The fish is accompanied by a refreshing summer salad of arugula, mixed greens, orange, grapefruit, and black olives. The finely balanced mustard-honey dressing brings a pleasant balance of freshness and spice – with a subtle hint of dill and parsley, which adds extra aroma to the salad. An ideal grilling recipe for outdoor cooking that harmoniously combines lightness, enjoyment, and summer flavors.   For 5 people Ingredients: For the fish: 5 fresh trout (preferably fresh trout from a fishmonger or sustainable source) Salt, white pepper 1-2 lemons 2-3 tablespoons sunflower oil Fresh dill and parsley for stuffing (optional) For the salad: 2 handfuls of arugula 3 handfuls of mixed salad greens 2 oranges 1 grapefruit 1 handful of black olives (Kalamata) 5-6 tablespoons rapeseed oil 1 small teaspoon Dijon mustard 2-3 tablespoons wine vinegar 1 teaspoon honey 1 pinch of chili (optional) Salt, white pepper Fresh dill or basil for garnish Preparation For the fish Make three diagonal slits on both sides of the fish, no more than 0.5 cm deep. Then season the trout with salt and pepper, drizzle with lemon juice, and lightly brush with oil. If desired, stuff the trout with fresh dill and parsley before grilling for added flavor. Preheat the charcoal grill to medium heat and grill the fish for 10-15 minutes, turning occasionally. Grilling time may vary depending on the size of the trout. The fish should easily separate from the bones but not become dry. For the salad Peel the oranges and grapefruit, remove all white pith, and slice thinly. Place them in a bowl with the olives, arugula, and mixed greens. Whisk together rapeseed oil, Dijon mustard, wine vinegar, honey, a pinch of chili, salt, and white pepper to create a dressing that perfectly complements the fresh taste of the grilled trout. Pour the dressing over the salad and gently mix everything. Finally, garnish with fresh dill or basil for extra Mediterranean freshness.

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Grilled bass in sauce vierge

Grilled bass in Mediterranean sauce Vierge Preparation time: 10 minutes Preparation time: 15 - 20 minutes For 4 people Ingredients 4 portions of perch (scaled and gutted) For the Sauce Vierge: 2 medium tomatoes 1 spring onion Juice of one lemon ¼ bunch of parsley 100 ml olive oil Salt to taste preparation For the sauce Wash and halve the tomatoes, remove the seeds and then cut the tomatoes into small cubes. Also wash the parsley and spring onions and chop them finely or cut them very finely. Mix everything together with the olive oil in a bowl and season with lemon juice and salt. For frying the fish Heat the plancha plate (contact grill plate). Pat the fish dry with some kitchen paper and then rub it with a little olive oil. Now fry the fish first on one side, then on the other for 7-8 minutes each. To serve, pour the sauce over the fish. Chef’s tip: You can add a tablespoon of grated ginger or some fresh mint to the sauce. The parsley can be replaced with dill and the salt with Nuoc Mam (a Vietnamese fish dipping sauce).

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Salmon steak with sesame crust

Salmon Steak with Crispy Sesame Crust A tender grilled salmon steak with an aromatic sesame crust brings variety to the grill and impresses with fine roasted aromas and juicy fish. In this simple and quick grilling recipe, high-quality wild salmon is coated with a spicy mixture of sesame, poppy seeds, and green anise and cooked gently – perfect for the gas grill, contact grill, or griddle. The short preparation time keeps the salmon pleasantly pink and particularly juicy inside, while the crust becomes wonderfully crispy on the outside. Whether as a light summer dish or a special highlight at a BBQ: If you want to grill salmon and value taste, easy preparation, and high-quality ingredients, this recipe with balanced spices like pepper is just right for you.   Preparation time: 10 minutes Cooking time: 15 minutes For 5 servings Ingredients 900 g wild salmon 2 tablespoons sesame seeds 2 tablespoons poppy seeds 2 tablespoons green anise seeds 2 egg yolks Olive oil as desired Table salt and white pepper Preparation Buy a filleted, skinless salmon fillet from your fishmonger. Cut the fish into equal-sized salmon steaks. Mix sesame seeds, poppy seeds, green anise, salt, and pepper in a bowl. For the crust, mix egg yolks with 2 tablespoons of olive oil, 1 tablespoon of water, and spices, and rub one side of the fish with it. Then cover with the seeds. Cook the fish briefly on the unbreaded side and for about 10-15 minutes on the crusted side – either on the contact grill plate or the grill – and serve with a slice of lemon or a little orange butter. Chef's Tip The salmon steak tastes better if it's still a little pink inside – this way it stays particularly juicy and tender.

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Spanish paella

Spanish paella - the Mediterranean classic Preparation time: 30 minutes Preparation time: 35 - 40 minutes For 6-8 people Ingredients 800 g long or short grain rice 1 pinch of saffron threads 6 chicken thighs, halved 1 piece of chorizo 16 shrimps 1 kg Bouchot mussels (blue mussels grown on ropes and nets) 1 onion 1 shallot 250 ml white wine 1 l chicken broth 500 g squid or squid, cut into strips 200 g frozen peas 6 artichoke hearts 1 lemon 1 bunch of green asparagus Olive oil to taste preparation Peel and finely chop the shallot and onion. Peel and slice the asparagus. Wash the remaining vegetables. Dice the bell peppers, halve the artichoke hearts, and drizzle with lemon juice. Halve the chicken thighs. Stir the saffron into the chicken broth. Slice the chorizo ​​and fry on both sides without any oil or fat. Discard any remaining fat. Salt the chicken pieces and rub them with a little olive oil. Fry in a paella pan over medium heat for about 10 minutes. When the chicken pieces are lightly browned, add the bell peppers, onion, shallots, and artichoke hearts; sauté for 5 minutes (this is a low-heat cooking method that allows the ingredients to release moisture). Add the rice and sauté for another 3 minutes. Deglaze with white wine (this will dissolve the pan juices) and add the stock. Add the squid strips, close the grill lid, and simmer over low heat for about 10 minutes, at a temperature of approximately 160°C. Add mussels, peas and asparagus pieces and then cook for another 10 minutes. Grill the prawns “a la plancha” (on the contact grill plate) and place them on the paella. Let it rest for about 5 minutes. Meanwhile, check if the chicken is ready. Serve the paella on plates with a lemon wedge. Chef's tip The rice turns out particularly well if there is a fingertip more chicken broth in the pot than rice.

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Wok with wheat, shrimp and crunchy vegetables

Wok dish with wheat, shrimp and crunchy vegetables For 4 people Preparation: 20 minutes Cooking time: +/- 10 minutes Difficulty level: * For the wok 200 g cooked wheat 50 g cashew nuts 100 g carrots 4 large mushrooms 12 king prawns ½ red onion 2 large leaves of kale 2 tbsp sesame oil For the sauce ½ red chili Juice of one lemon 2 tbsp soy sauce 1 tbsp liquid honey Heat the wok on the grill and roast the cashews until lightly golden brown. Reserve for later. Peel the onion and finely dice it. Finely dice the carrots. Wash and quarter the mushrooms. Wash the cabbage leaves and finely slice them. Heat the oil in a wok over high heat and fry the vegetables, stirring regularly. Meanwhile, prepare the sauce. Deseed the chili and chop it as finely as possible. Then mix it with the remaining ingredients. Add the wheat to the vegetables, pour over the sauce, and continue cooking for 1 to 2 minutes. Serve immediately.

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Shrimp à la Plancha

Plancha Prawns with Teriyaki Sauce – quickly grilled, aromatic, and full of umami. Plancha prawns offer pure grilling pleasure with intense roasted aromas and a juicy bite. In this simple plancha recipe, king prawns are seared quickly and hot, then refined with a homemade teriyaki sauce made from soy sauce, ginger, garlic, and mirin. This creates a perfectly balanced flavor of sweetness, spice, and a delicate umami note. Whether as a starter, a light main course, or the highlight of a summer barbecue evening – this Asian-inspired grilling recipe is ideal for outdoor cooking, gas grills with a plancha, and anyone who wants to grill prawns for quick enjoyment and great flavor.   Preparation time: 20 minutes Cooking time: 20 minutes Serves 4 Ingredients: 16 prawns (king prawns preferred) For the Teriyaki Sauce: 100 ml Kikkoman soy sauce (green cap) 1 teaspoon grated ginger ½ clove garlic 50 ml rice wine vinegar (mirin) 1 tablespoon brown sugar 1 teaspoon cornstarch (optional) Preparation Teriyaki Sauce: For the teriyaki sauce, combine soy sauce, mirin, and sugar in a pan and bring to a boil. Chop the garlic and ginger into very small, fine pieces and add them to the pan. Once the mixture has reduced by half, you can optionally add a little cornstarch, dissolved in water, to thicken the sauce. Frying Prawns: Peel the prawns; do not remove the head and tail. Heat the griddle plate (plancha) for quick searing. Brush the king prawns with the teriyaki sauce and sear them for approx. 1-2 minutes per side to keep them crispy on the outside and juicy on the inside. Serve the remaining teriyaki sauce with the prawn dish as a delicate accompaniment, perfect as a starter or a light Mediterranean main course. Chef's Tip: Marinate the prawns in the teriyaki sauce for 15 minutes before frying. This allows them to absorb the aroma better, and the spicy sauce provides a more intense flavor. Optionally, you can season the prawns with a little Espelette or cayenne pepper before frying. This makes them even spicier and they are perfect finger food for summer grilling, a relaxed brunch, or as a delicate starter for guests. Grilled vegetables, a fresh salad, or aromatic rice go particularly well with this plancha dish and complete the Asian-inspired dinner. Mediterranean side dishes such as pasta or a light casserole also complement this dish wonderfully.

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Grilled octopus

Grilled octopus with aromatic vegetables Octopus: 1 frozen squid Approx. 3 bay leaves Several peppercorns 1 teaspoon allspice Sugar Fermented vinegar Salt Garlic: 3 cloves of garlic approx. 700 ml vegetable oil Chickpeas: 3 capers 400 g cooked chickpeas 300 g boiled small potatoes 2 onions 1 teaspoon ground paprika Approx. 500 g peeled tomatoes spring onions a handful of flat-leaf parsley 3 tablespoons olive oil 8 cloves of garlic Squid broth (or water) 1 glass of white wine fermented vinegar (as needed) salt, pepper 1 bay leaf Honey (as needed) Octopus 1. Thaw the octopus in a large bowl. Pour the thawed excess water into a saucepan and add enough water. Add the spices and season with salt, vinegar, and sugar to create a slightly sweet and sour infusion, which you then bring to a boil. 2. Finally, add the squid to the boiling water and cook until tender. Allow approximately 40 to 50 minutes for this process. After this time, if you insert a wooden skewer into the thickest part of the tentacle, you should initially feel a gentle crunch, then the skewer should pass through easily. 3. Then you can take the squid out of the water and cut it into smaller portions, lightly oil it and season it with salt and pepper. Garlic Recommendation: Prepare a larger amount of garlic oil to keep in stock. You only need a few cloves of garlic for this recipe. The rest can be stored in a resealable jar, where the garlic will keep for several weeks. The advantage: Garlic prepared this way is much easier to digest. 1. Peel the garlic cloves and fry them slowly in a small pan with oil over medium-high heat. The garlic is ready after about 10 minutes, when it turns golden and soft. 2. You can then let the garlic cool in the pan and either use it immediately or store it for later use. chickpeas 1. Heat the olive oil in a pot and add the finely chopped onion and garlic. 2. Cut the pepper into smaller pieces, brush with oil and fry on the grill. 3. Add the ground paprika and tomatoes to the pot and continue frying for about 5 minutes. 4. Add the wine, wait until the alcohol has evaporated, then add the chickpeas, a little stock, salt, pepper, and bay leaves. Cook everything together for about 10 minutes. 5. Finally, add the roasted pepper, garlic and potatoes, season with salt, pepper, honey and vinegar and heat briefly. 6. When the chickpeas have cooled slightly, add the chopped spring onions and parsley. Serve leaf parsley Dried Serrano ham Slice the grilled squid and arrange the braised chickpeas, Serrano ham, and chopped parsley on the plate.

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Grilled shrimp with herb oil

Grilled shrimp: Mediterranean delight from the grill For 5 people Ingredients: For the shrimp: about 25 fresh, uncooked shrimp (you can also use squid) salt, white pepper about 2 small teaspoons of garlic powder about 3 tablespoons of oil For the herbal oil: 1 handful of flat-leaf parsley Juice of one lemon about 6 tablespoons of sunflower oil salt, white pepper 1-2 cloves of garlic To serve: 1 large ciabatta 1 garlic clove Chili (to taste) preparation For the shrimp Mix the oil with salt, pepper, and garlic. Add the shrimp to the oil and marinate, ideally overnight. Preheat the grill to high and grill the shrimp briefly on both sides. For the herbal oil Combine all ingredients in a narrow container and blend with a hand blender. Let the herbal oil rest for at least an hour. To serve As soon as you place the shrimp on the grill, add the bread slices and grill them until crispy. Then rub each side with garlic, add the shrimp, a few drops of herb oil, and chili or lemon to taste.

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