Fried salmon fillet

Ingredients for 2 servings:

• 2 salmon fillets with skin
• 100g spaghetti
• salt water
• 2 tomatoes
• 60 g goat’s cheese
• 1 cube of leaf spinach (frozen)
• 20 g butter
• 2 tbsp olive oil
• 1 sprig(s) dill, fresh
• 1 clove(s) garlic, sliced
• 1 piece(s) lemon peel, untreated (1 strip)
• some salt and pepper
• some Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with spinach and tomato spaghetti and goat’s cheese

Cook the spaghetti in salted water for about one minute less than the package indicates, as it will be reheated later and will be perfectly cooked. Drain and drizzle with a little olive oil to prevent it from sticking together. Meanwhile, deseed and dice the tomatoes and prepare the frozen spinach according to the package instructions. I had a 500g pack of leaf spinach that was divided into 4 cubes, and used one cube (about 125g frozen weight) for this recipe. Heat a little olive oil in a pot or non-stick pan and reheat the pasta. Fold in the diced tomatoes and the prepared spinach. Add the goat’s cheese and heat everything until the cream cheese has melted. Season with salt and pepper. For the salmon, melt the butter in a pan and fry the salmon, skin-side down, for about 4-5 minutes until crispy. Add the dill, lemon zest, and sliced ​​garlic to the pan. Then turn the salmon over, remove the pan from the heat, and cook for about 1/2 to 1 minute. Top the pasta with freshly grated Parmesan cheese, add the salmon, and season with salt and pepper.