Summary

Ingredients

• 4 salmon fillet (s)
• 2 tablespoon sunflower oil
• 2 tablespoon mustard
• 1 tablespoon honey
• 2 tablespoon dill, (fresh or dried)
• 1 lemon (the juice it)
• 400 g taliatelle
• 300 g carrot (s), rated
• 1 bunch spring onions or leeks
• 1 pinch salt and pepper
• 3 tablespoon vegetable stock, instant

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Instructions

1. Thaw the salmon fillet, wash it and season with salt and pepper.
2. Pre heat the oven to 180 degrees celcius.
3. Make a marinade from oil, mustard, honey, dill and lemon juice.
4. Put the salmon in a baking dish, marinade over it and bake for about 15 minutes.
5. Now wash the spring onions and cut into rings, clean and grate the carrots.
6. Cook the tagliatelle and the carrots in a good 2 liters of vegetable stock, briefly add the spring onion rings.
7. Drain the pasta and enjoy immediately, without draining, with the finished salmon.