Salmon Fillet with Sepia Tagliatelle and Young Basil

Ingredients

• 300 g black tagliatelle
• Salt
• 600 g salmon fillet
• pepper (ground)
• 3 tbsp olive oil
• 1 Red Onion
• 1 untreated lemon (zest and juice)
• 2 tbsp butter
• small-leaf basil
• Keta caviar

Instructions

1. 1.

   Cook the tagliatelle in salted water until al dente. Wash the salmon, pat dry, and cut into four roughly equal pieces. Season with salt and pepper, then sear each side for 2-3 minutes in 2 tbsp hot oil in a grill pan. Peel and halve the onion, slice into strips, and sauté with lemon zest in the remaining oil for 2-3 minutes.

2. 2.

   Toss the drained pasta in hot butter with 1-2 tbsp lemon juice, then plate. Top with the lemon‑onion mixture and salmon fillets. Garnish with caviar and baby basil as desired before serving.