Summary

Ingredients

• 250 g salmon fillet (s)
• 0.5 ½ medium lemon (s), juice and zest
• 400 g spinach leaves, frozen or fresh
• 200 g cream
• 1 tablespoon, leveled vegetable stock, instant
• 0.5 ½ small clove (s) garlic, chopped
• 1 teaspoon herbs, (herbs Provence)
• 350 g ribbon noodles
• Dill, fresh, for garnish
• Vegetable oil, for frying, e.g., rapeseed or peanut oil
• salt and pepper

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Instructions

1. Mix the leaf spinach, finely chopped clove of garlic and a little grated lemon zest and sauté in a little fat over medium heat. Salt and pepper.
2. Take the seasoned spinach mix out of the pan and briefly sear the salmon in a little stock. Then reduce the temperature. Now mix the spinach mix and 200 ml cream with the salmon over low heat, bring to the boil briefly and season with the juice of half a lemon, herbs from Provence and clear vegetable stock.
3. It is best to put on the pasta water during this and take the pasta out of the water 2 minutes before the end of the specified cooking time. Add the pasta to the pan with the salmon and spinach, fold in and let it steep until al dente while the sauce sinks. Garnish with fresh dill at the end.