Bavette in salmon, saffron and pea sauce

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 250 ml cream, semi-skimmed
• 1 cup(s) peas, frozen
• 1 pinch(s) of saffron
• 200 g ribbon pasta, narrow, e.g. bavette or linguine
• 2 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Brush the salmon on both sides with lemon juice, season with salt, and pepper. Boil the pasta water and heat a pan over medium heat. Dice the salmon and fry them in the pan, browning slightly but not completely. Caution: don’t overcook the pan; if the protein oozes out of the salmon while frying, it will dry out. Deglaze with the cream and add a splash of water. I use semi-skimmed cream; I personally find regular cream too strong for this flavor. Add a cup of frozen peas and the saffron (estimated 10-15 threads) to the pan. Reduce the heat slightly and simmer gently with the lid on. Meanwhile, cook the pasta according to the package instructions. At the end of the pasta cooking time, season the sauce to taste; I prefer salt and pepper. Drain the pasta, add it to the sauce, toss everything together, and serve.