Summary

Ingredients

• 250 g salmon fillet (s)
• 100 g spinach leaves
• 40 g walnuts, chopped
• 1 shallot (s)
• 3 spring onion (s)
• 1 clove garlic
• 1 bunch basil
• 1 bunch parsley
• 1 lemon (s)
• 4 cocktail tomatoes
• 100 ml cream
• 75 g oat cheese
• 120 ml vegetable stock
• 1 tablespoon oil
• 1 teaspoon sugar
• salt and pepper
• 300 g pasta

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Instructions

1. Chop the shallot, spring onions, parsley and garlic into small pieces. Divide the cheese into small pieces and quarter the cherry tomatoes.
2. Cook the pasta in salted water until al dente. After draining, fold in a piece of butter.
3. Cut the salmon into bite-sized cubes and drizzle with fresh lemon juice. Finely season the pieces with salt, pepper and lemon zest. Heat a piece of butter in a non-stick pan. Briefly sear the salmon strongly on all sides, remove and keep warm.
4. Sauté the finely chopped shallot in the remaining fat until translucent. Add the spinach leaves and fry lightly. Add the spring onions, garlic and tomatoes. Deglaze with vegetable stock and let reduce briefly. Pour on the cream, add the chopped cheese and bring the sauce to a boil. Season to taste with salt, pepper and sugar. Stir in salmon, basil and parsley.
5. Put the noodles in the form of a nest on a plate and serve with the sauce. Scatter a handful of walnuts on top. A small slice of lemon and a little basil can be used as a garnish.