Summary

Ingredients

• 4 spring onion (s)
• 2 bunch rocket
• 300 g salmon fillet (s) (possibly frozen)
• 1 tablespoon lemon juice
• 400 g pasta (taliatelle)
• salt
• 1 tablespoon oil
• 125 g cream
• Black pepper
• 1 pinch lemon (s), the zest grated

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Instructions

1. Wash and clean the spring onions and cut into fine rings.
2. Wash the rocket, toss dry, clean and finely chop the leaves. Pat dry the salmon fillet (let the frozen one thaw beforehand), cut into cubes (not too large) and drizzle with lemon juice.
3. Cook the tagliatelle in salted water according to the instructions on the packet.
4. In the meantime, heat the oil and fry the spring onions over a medium heat, stirring constantly. Add the rocket leaves and fry briefly. Deglaze with cream. Let the sauce cook over low heat for about 5 minutes. Mix the salmon into the sauce. Pour in 1 to 2 tablespoons of pasta boiling water. Season the sauce with salt, pepper and lemon zest. Cover and let it steep for 1 to 2 minutes on a low heat. Drain the pasta in a colander and drain. Arrange on four preheated plates and distribute the sauce from them.
5. I put the cooked noodles in the pan for a very short time and mixed everything together.