Summary

Ingredients

• 400 g salmon fillet (s), skinless
• 1 onion (s), finely diced
• 1 clove (s) garlic, finely chopped
• 250 g leaf spinach, frozen or fresh spinach
• Salt pepper
• 2 tablespoon olive oil
• 1 tablespoon flour
• 250 ml vegetable stock
• 200 ml cream
• 2 tablespoon Dijon mustard with herbs, to taste
• 1 splash lemon or lime juice
• 300 g ribbon noodles, or noodles your choice

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Instructions

1. Dice the salmon and fry in hot olive oil, season with salt, pepper and remove. Sauté the onions and garlic in the same pan. Dust with a tablespoon of flour and sweat while stirring.
2. Stir in the broth and cream, bring to the boil and simmer gently for about 5 minutes. Add the spinach (if you have fresh spinach, wash it well, remove the coarse stalks and pluck into bite-sized pieces) and heat in the sauce. Season the sauce to taste and heat the salmon in the sauce.
3. Cook the pasta according to the instructions on the package, drain, serve with the sauce.