Spaghetti with Salmon Dill Sauce

Ingredients

• 1 Organic Lime
• 250 g salmon fillet (skinless, ready-to-cook)
• Salt
• 250 g whole‑grain spaghetti
• 10 g Dill (0.5 bunch)
• 1 Shallot
• 1 tsp butter
• 200 ml cooking cream
• 100 ml fish stock (or vegetable broth)
• Pepper

Instructions

1. 1.

   Rinse the lime hot, pat dry and finely grate the zest. Cut the lime in half and squeeze out the juice. Wash the salmon fillet, pat dry, slice into pieces, drizzle with a little lime juice and season with salt.

2. 2.

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

3. 3.

   Wash the dill, shake off excess water and finely chop the sprigs. Peel and dice the shallot finely. Heat butter in a pan. Add the shallot and sauté for 2 minutes over medium heat.

4. 4.

   Add the cream, fish stock and lime zest to the diced shallots, bring to a boil, then simmer for about 2–3 minutes on high heat. Reduce the temperature, add the salmon, let it cook for another 2–3 minutes, and season with salt and pepper.

5. 5.

   Drain the pasta in a colander and allow it to drain. Gently fold the pasta and dill into the sauce and serve.