Crispy salmon with spinach on tagliatelle

Ingredients for 1 servings:

• 125 g salmon fillet(s), frozen or fresh
• Salt
• Pepper, colorful
• butter
• little rapeseed oil
• 90 g tagliatelle
• 225 g leaf spinach, fresh or frozen
• some lemon juice
• ¼ large onion(s)
• ½ garlic clove(s)
• 50 ml cream
• 1 tsp, heaped vegetable stock dissolved in 150 ml water
• Water
• little flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

It’s best to prepare them in order, as the pasta takes the longest and the salmon the shortest. Cook the pasta in boiling water with a little salt. Defrost frozen spinach in the microwave at 800 watts for about 8-9 minutes. Wash the fresh spinach. Finely dice the onion and mince the garlic in the same way. Then fry the onions and garlic in a pan with a little butter until translucent and brown. Add the spinach, pour over the cream, and stir regularly. Simmer until hot and the cream has reduced slightly. Add the vegetable stock to the spinach and season with salt and pepper. Sprinkle the salmon fillet with salt and pepper and coat lightly in flour. Then place it in a pan with a dash of oil and fry until crispy and golden. Just before the end of cooking, add a knob of butter and spoon the melted butter over the salmon every now and then to create a buttery flavor and make the salmon even crispier. Then simply remove the salmon from the pan and pat it dry on kitchen paper. Serve and squeeze a squeeze of lemon over the salmon.