Pasta with Salmon Fillet and Creamy Saffron Sauce

Ingredients

• 500 g salmon (pre‑cooked)
• 100 g shrimp (peeled)
• 400 g linguine
• 1 bunch Basil
• 1 clove garlic
• 1 Shallot
• 1 tsp saffron
• 100 ml White wine
• 150 ml fish stock
• 150 ml Heavy Cream
• olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Tear off basil leaves.

2. 2.

   Wash salmon, pat dry and place on an oiled baking sheet; season with salt, pepper, and half the torn basil. Bake in a preheated oven at 180°C (350°F) for about 20 minutes.

3. 3.

   Meanwhile cook linguine al dente in salted water.

4. 4.

   Peel garlic and shallot, finely chop, and sauté in 1 tbsp hot oil. Deglaze with white wine, reduce, then add fish stock. Stir in cream, bring to a boil, and whisk in saffron. Simmer briefly, then add shrimp and flaked salmon pieces. Season with salt and pepper. Fold in remaining basil leaves and drained linguine; serve immediately.