Summary

Ingredients

• 200 g salmon, fresher
• Lemons)
• 0.5 ½ onion (s)
• 0.5 ½ tomato (s)
• 0.5 clove ½ garlic
• 1 tablespoon butter
• salt
• pepper
• 50 ml white wine
• 100 ml cream
• 230 g spinach, frozen
• 200 g ribbon noodles
• 0.5 bag ½ saffron, ground

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Instructions

1. Drizzle the salmon with lemon juice. Finely dice the onion, crush the clove of garlic. Core and dice tomatoes. Cut the salmon into pieces approx. 2 cm in size.
2. Heat the butter in a pan, fry the salmon on all sides, season with salt and pepper, remove and keep warm.
3. Steam the onion cubes in the remaining fat until translucent, deglaze with white wine and cream.
4. Add the spinach leaves and defrost over medium heat.
5. Meanwhile, cook the pasta in boiling salted water.
6. Season the spinach with salt, pepper, garlic and saffron, add the tomatoes and salmon, heat everything briefly and serve with the ribbon noodles.