Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g taliatelle
- 1 cup sour cream
- 250 g spinach leaves
- 250 g salmon fillet (s)
- 1 teaspoon dill
- 3 tablespoon olive oil
- 1 teaspoon chilli
- 1 pinch (s) nutmeg
- 1 tablespoon garlic powder
- 2 tablespoon white wine
- 1 pinch (s) salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Sour the salmon fillets with lemon juice, season with salt and pepper and sprinkle with a pinch of flour.
- Heat the olive oil with the garlic and chilli in a high pan. Fry the salmon fillets in this oil and set aside.
- Heat the spinach and season with salt, pepper and a pinch of nutmeg powder. At the same time, cook the pasta in salted water. Important: Do not quench the pasta after cooking, but pour it straight from the pasta water into the pan with the roasted salmon.
- Mix in the salmon and add the spinach. Mix the pasta well.
- Now add the sour cream and the dill, season with salt and pepper and the white wine and simmer a little. Mix again ready to serve.
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