Linguine with salmon and fresh spinach

Ingredients for 2 servings:

• 300 g spinach, fresh or frozen
• 150 g salmon fillet(s)
• ½ onion(s)
• 150 ml cream
• 150 ml water
• 1 tsp pesto
• 1 pinch(s) of salt and pepper
• 1 pinch(s) basil
• 1 pinch of dill
• some lemon juice
• 1 tbsp butter
• 3 leaves of parsley
• 125 g pasta (e.g. linguine)
• salt water
• 75 g Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Boil water for the pasta and add a pinch of salt. Then dice half an onion. Wash the spinach and cut it into coarse strips. Clean the salmon fillet, season with salt, and drizzle with a little lemon juice. Melt the butter in a pan and sauté the diced onion until translucent. Then add the spinach and sauté. After 1 or 2 minutes, add the salmon. Cook for 2-3 minutes, stirring occasionally. When the salmon has slowly changed color, add the cream and the same amount of water. Mix everything together and season with dill, parsley, salt, and pepper. Add a little more lemon juice, if desired. Also stir in the Parmesan and pesto. In the meantime, the pasta should be ready. It’s best not to cook the pasta all the way through, as it will then be mixed into the sauce and cooked until the sauce becomes thick.