Salmon pan with tagliatelle

Ingredients for 4 servings:

• 450 g salmon fillet(s)
• 1 onion(s)
• 2 tbsp olive oil
• Salt and pepper, freshly grated black pepper
• ½ lemon(s), zest and juice
• 100 ml vegetable stock, possibly more, if desired
• 1 cup of sour cream, crème fraîche or sour cream, approx. 200 g
• 400 g tagliatelle, green, narrow
• ½ bunch of dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pat the salmon fillets dry. Peel and finely dice the onion. Heat a wok. Add the olive oil and, once hot enough, briefly fry the salmon fillets on both sides, season with salt and pepper, and then remove. Sauté the diced onion in the frying fat until translucent and deglaze with a little lemon juice and the vegetable stock. Stir in the lemon zest and sour cream and bring to a boil. Cook the tagliatelle in plenty of boiling salted water until al dente. Chop the dill. Dice the salmon fillets, add them to the sauce in the wok, and let them simmer for about 2 minutes. Once the tagliatelle are al dente, drain them, and carefully mix in the chopped dill.