Pasta with Salmon Cream Sauce

Ingredients

• 600 g Broccoli
• 500 g fresh salmon fillet (skinless)
• Salt
• Pepper
• 1 Organic lemon
• 400 g whole wheat tagliatelle
• 1 Shallot
• 2 tbsp butter
• 250 ml Whipping Cream
• nutmeg

Instructions

1. 1.

   Wash, trim and cut the broccoli into florets. Blanch the florets in boiling salted water for 3 minutes, drain and shock with cold water.

2. 2.

   Rinse the salmon fillet, pat dry, season with salt and pepper. Cut the salmon into bite-sized pieces. Rinse the lemon under hot water, pat dry and finely grate the zest. Halve the lemon and squeeze out the juice. Drizzle the salmon with lemon juice.

3. 3.

   Meanwhile cook the pasta according to package instructions in plenty of boiling salted water until al dente.

4. 4.

   Peel and dice the shallot finely. Heat 1 tbsp butter in a pan. Add the shallot and sauté for 2 minutes over medium heat. Pour in the cream, bring to a gentle simmer on low heat, stirring for about 1–2 minutes. Season with salt and freshly grated nutmeg.

5. 5.

   In another pan, heat the remaining butter. Add the salmon pieces and cook for 2 minutes over medium heat. Add 1 tsp lemon zest. Pour the cream sauce over the fish and let it mingle briefly.

6. 6.

   Drain the tagliatelle in a colander and allow to drain. Add the pasta to the pan and gently fold with the sauce. Toss in the broccoli and serve immediately.