One-Pot Tagliatelle with Salmon

Ingredients for 4 servings:

• 1 pack of HENGLEIN Fresh Tagliatelle
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 250 g salmon fillet(s)
• 60 g Parmesan, grated
• 150 g cocktail tomatoes
• 50 g crème fraîche
• 100 ml low-fat cooking cream
• 100 ml vegetable stock
• 200 g leaf spinach
• salt and pepper
• Lemon juice, 1 – 2 tsp
• 1 pinch(s) nutmeg
• 2 tbsp olive oil
• Dill, fresh

Instructions

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

Stew the modern way

Wash and halve the cherry tomatoes. Peel and finely dice the onion and garlic. Cut the salmon into approximately 2 cm cubes. Heat a little olive oil in a pan and sauté the diced onion, garlic, and salmon. Add the Parmesan cheese, lemon juice, vegetable stock, crème fraîche, and low-fat cooking cream, mix, and bring to a boil briefly. Now add the baby spinach, cherry tomatoes, and fresh tagliatelle, season with salt, pepper, and nutmeg, and cook for 2 minutes, stirring occasionally. Serve with freshly chopped dill. Tip: Sprinkle with grated lemon zest just before serving.