Pasta with Creamy Salmon Sauce

Ingredients

• 350 g spaghetti
• 250 g Salmon fillet
• 1 untreated lemon
• 150 ml fish stock (from a jar)
• 0.5 can saffron
• 1 bunch dill
• 125 g crème double
• 100 g Spinach

Instructions

1. 1.

   Wash the spinach thoroughly and let it drain in a pot over medium heat until wilted. Grate the lemon zest, then squeeze the lemon to extract juice. Set aside a few dill sprigs, and remove the rest from the stems.

2. 2.

   Rinse the salmon, pat dry, cube it, drizzle with lemon juice, salt, and pepper. Heat the fish stock, dissolve the saffron in 1 tablespoon of hot water, and add it to the stock. Stir in the lemon zest, crème double, and dill into the sauce, seasoning with salt and pepper. Simmer gently until thickened. Remove from heat, add the salmon pieces, cover, and let sit for 4 minutes.

3. 3.

   Cook the pasta according to package instructions in plenty of salted water, drain, and set aside. Drain the spinach, squeeze out excess liquid, tear into small pieces, and mix with the hot pasta. Pour the sauce over the pasta and garnish with remaining dill sprigs.