Summary

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

1. Sour the salmon fillets with lemon juice, season with salt and pepper and sprinkle with a pinch of flour.
2. Heat the olive oil with the garlic and chilli in a high pan. Fry the salmon fillets in this oil and set aside.
3. 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.
4. Mix in the salmon and add the spinach. Mix the pasta well.
5. 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.