Lemon linguine with salmon

Ingredients for 2 servings:

• 250 g pasta (linguine)
• 1 large lemon(s), untreated
• 1 garlic clove(s)
• 1 shallot(s)
• 2 tbsp sour cream, lactose-free
• 100 g peas, frozen
• Salt
• pepper
• Honey (acacia)
• 2 salmon fillets

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

lactose-free, without salmon a quick vegetarian pasta dish

Cook the linguine in plenty of salted water and drain. Dice the shallot and garlic. Wash the lemon, grate the zest, and squeeze the lemon. Brush the salmon with some of the lemon juice and salt and fry in a hot pan with a little oil until browned on the outside and still slightly pink on the inside. Keep warm. Briefly sauté the shallots in the pan, add the garlic, and deglaze with half the lemon juice. Add the grated lemon zest. Add the sour cream and season with salt, black pepper, and a little honey, if desired. Add the peas to the pan and bring to a boil briefly. Add the linguine, let it simmer for a short while, then pour over the remaining lemon juice and serve with the salmon. Tip: As a quick vegetarian pasta dish, it also tastes good without the salmon. Then sprinkle with freshly grated Parmesan cheese.