Summary

Ingredients

• 2 lemon (s), untreated
• 400 g salmon fillet (s), fresh or frozen
• 500 g taliatelle
• 200 ml white wine, medium dry
• 250 ml cream
• 2 medium onion (s)
• 3 clove (s) garlic
• sugar
• salt and pepper
• nutmeg
• Flour
• Rocket for garnish

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Instructions

1. Finely dice the onions and garlic. Peel off the peel of the lemons with a zest, then squeeze the lemons. Cook the pasta until al dente according to the instructions on the packet. Cut the salmon fillet into cubes and drizzle with the lemon juice.
2. Sweat onions and garlic in a pan, add a little flour and sweat too. When the flour has turned a little brown, deglaze with white wine and cream. Then add the salmon cubes. Let the sauce simmer over low heat for about 10 minutes, if it is too thick, dilute with a little milk. Season to taste with salt, pepper, nutmeg, sugar and lemon juice.
3. Then serve the pasta with the sauce and garnish with a few arugula leaves and lemon zest.