Summary

Ingredients

• 500 g pappardelle
• 350 g salmon fillet (s)
• 2 onion (s), small
• 2 cloves garlic)
• 10 cherry tomato (s)
• 1 bunch rocket
• 200 ml white wine
• 350 ml cream
• 2 teaspoons tomato paste
• salt and pepper
• 1 tablespoon sugar
• olive oil
• 1 lemon (s)
• Parmesan, freshly grated

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Instructions

1. Peel the skin off the salmon with the help of a long, sharp knife. Finely chop the onions and garlic. Halve tomatoes. Remove the stems from the rocket.
2. Cut the salmon fillet into cubes and fry very lightly in a pan in olive oil. Then take it out of the pan and season with salt, pepper and a little lemon juice. Put aside.
3. Sauté onions and garlic in the same oil until translucent. Add the tomato halves and deglaze everything with white wine. Simmer and reduce. In the meantime, mix the cream with tomato paste and add it to the pan. Reduce everything a little and season with salt, pepper, a little lemon juice and sugar. Then add the salmon again and let it steep briefly over a mild heat.
4. Cook the pasta in salted water until al dente and place on the plates. Spread the salmon and tomato sauce on top and serve with a few rocket leaves, a lemon wedge and plenty of parmesan.