Wild Salmon with Herb Crust on Tagliatelle and Spinach Sauce

Ingredients

• 2 packages FRoSTA Wild Salmon Fillet MSC (250 g each)
• 250 g FRoSTA Spinach leaves
• 150 g cherry tomatoes
• 1 onion
• 1 tbsp + 60 g softened Butter
• 200 g heavy cream
• Salt
• Pepper
• Grated nutmeg
• 0.5 bunch dill
• 3 slices stale toast bread
• 400 g tagliatelle
• oil (for the baking tray)

Instructions

1. 1.

   Let FRoSTA wild salmon fillets thaw according to package instructions. Let FRoSTA spinach also thaw. Wash and quarter tomatoes. Peel and finely dice onion. Heat 1 tbsp butter. Briefly sauté onion, deglaze with cream, bring to a boil and simmer for about 5 minutes. Squeeze out excess liquid from spinach, add it with tomato cubes to the pot. Bring to a boil again. Season with salt, pepper, and nutmeg.

2. 2.

   Meanwhile wash salmon fillets, pat dry and place on an oiled baking tray. Wash dill, shake off water and finely chop, leaving some for garnish. Crush toast bread in a food processor. Mix with 60 g butter, a pinch of salt, and chopped dill to form a dough. Cook noodles in boiling salted water according to package instructions.

3. 3.

   Spread the herb mixture over the fillets and bake under a hot grill on the lower rack for about 8 minutes until golden brown. Drain the pasta. Remove salmon from oven and serve with pasta, spinach sauce, and remaining dill garnish.