Summary

Ingredients

• 600 g salmon fillet (s)
• 1 lemon (s), add the juice
• 1 medium onion (s)
• 250 g mushrooms
• 10 g butter or mararine
• Salt and pepper, whiter
• 300 g spinach leaves, frozen
• 250 g ribbon noodles
• 100 ml milk
• 2 tablespoon sauce thickener, light
• 1 small Bunch dill

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Instructions

1. Wash and dice the salmon and drizzle with 2-3 tablespoons of lemon juice. To let go. Peel and dice the onion. Clean and wash mushrooms. Slice. Sauté the onion in the hot fat. Fry the mushrooms in it, season, remove. Add the spinach and 100 ml of water to the frying fat. Thaw for approx. 15 minutes over medium heat. Cook the pasta in salted water for about 10 minutes. Bring 200 ml of water and 2 tablespoons of lemon juice to the boil. Cover the salmon and cook for about 5 minutes. Remove. In the meantime, bring the spinach to the boil and heat the mushrooms in it. Pour milk into the fish stock and bring to the boil. Tie with sauce thickener. Season the sauce vigorously. Wash and chop the dill. Add to the sauce with the salmon. Mix the vegetables and drained pasta.