Tagliatelle with Mediterranean Lemon & Herb Salmon
30 min
Fish
44675
For 2 Portions
250 g
salmon filet, frozen
170 g
cherry tomato
140 g
spelt tagliatelle
70 g
spinach, fresh
60 g
heavy whipping cream
40 ml
white wine
30 g
tomato, sundried, in oil
10 g
Parmesan
6 sprig(s)
thyme, fresh
4 sprig(s)
rosemary, fresh
1
lemon
1
shallot
10 g
butter
2 tbsp
olive oil
2 clove(s)
garlic
pepper
salt
1. All set?
2. Defrost salmon and pat dry.
3. Cook pasta according to package instructions. Reserve some cooking water when draining.