Juicy salmon with pasta and tomato cream sauce

Ingredients for 4 servings:

• 500 g pasta
• 4 salmon fillets
• 300 g mushrooms, brown
• 1 bunch of spring onions
• 4 garlic cloves
• 250 g cocktail tomatoes
• 500 ml cream
• Salt
• pepper
• Parsley
• Lemon juice concentrate
• Flour
• Paprika powder, sweet
• Herbs, Italian
• oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

First, quarter the tomatoes lengthwise. Finely chop the mushrooms, spring onions, and garlic. Then boil the water for the pasta. Briefly wash the salmon and pat dry, then season with a pinch of salt and pepper and drizzle with the lemon juice concentrate. Add plenty of oil for the fish to the pan and heat over high heat. Dust the salmon with a thin layer of flour to allow a light crust to form. Place the salmon in the hot oil and, covered, sear on both sides for a maximum of 2 minutes, depending on the thickness of the fillet. Remove the salmon from the pan and place it on a rack lined with baking paper in the oven at 180°C (convection oven). Add the pasta to the salted water and cook according to the package instructions. Meanwhile, fry the onions, garlic, and mushrooms in the pan until the water from the mushrooms has almost completely evaporated. Now add the tomatoes and fry them. Add the cream and season with pepper, salt, paprika, parsley, and herbs to taste. Add a dash of lemon juice concentrate, if desired. Simmer over low heat. Drain the pasta, add it to the sauce in the pan, and mix everything together. Remove the salmon from the oven and serve with the pasta. A green salad goes well with this dish.