Salmon pasta with crème fraîche

Ingredients for 2 servings:

• 1 clove(s) garlic
• 250 g salmon fillet(s)
• 50 g dried tomatoes
• 1 tsp, heaped sunflower seeds
• 250 g linguine, fresh
• 1 tbsp oil
• 100 g water
• 150 g crème fraîche
• 1 tsp chicken broth powder
• 50 g baby spinach
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

With baby spinach and dried tomatoes

Peel the garlic and press or chop. Remove the skin from the salmon fillet and cut the salmon into 3 cm cubes. Roughly chop the sun-dried tomatoes. Bring a large pot of water to a boil. Heat a large pan over high heat and lightly toast the sunflower seeds without adding any fat for about 2-3 minutes. Remove the seeds from the pan. Add the pasta and a pinch of salt to the boiling water and cook for about 3-4 minutes, until al dente. Drain the pasta through a sieve. Heat oil in a pan, fry the garlic and sun-dried tomatoes for 1-2 minutes. Deglaze the pan with water and add the crème fraîche and chicken stock powder. Bring to a boil once and stir until smooth. Add the salmon fillet pieces and baby spinach to the pan. Simmer for 2-3 minutes, until the spinach has wilted and the salmon is cooked through. Season the sauce with salt and pepper. Add the pasta to the sauce and mix gently. Divide the linguine among plates and top with sunflower seeds.