Baked salmon tagliatelle

Ingredients for 6 servings:

• 400 g ribbon noodles (tagliatelle)
• salt and pepper
• 150 g zucchini (green or yellow)
• 1 tbsp margarine
• 1 onion(s)
• 150 g whipped cream
• 2 tsp broth, granulated
• 4 tbsp sauce thickener, light
• 3 sprigs of dill
• ½ lemon(s), (the juice)
• 30 g Parmesan, freshly grated
• 125g mozzarella
• 500 g salmon fillet(s) (without skin)
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

to prepare well

Cook the tagliatelle in plenty of boiling salted water until al dente. Drain, refresh, and drain. Wash the zucchini and slice it. Brown it in the hot fat, season, and remove. Peel and dice the onion. Sauté it in the frying fat until translucent. Stir in about 3/8 l water, cream, and granulated stock. Bring to a boil, thicken with a sauce thickener. Wash and chop the dill, and stir in. Season with salt, pepper, and lemon. Slice the mozzarella. Cut the salmon into pieces and drizzle with the remaining lemon juice and salt. Place the pasta, salmon, and zucchini in a greased baking dish. Pour the sauce over the pasta. Top with mozzarella and sprinkle with Parmesan cheese. Bake in a preheated oven (approx. 180°C) for 30–35 minutes.