Pasta and salmon casserole with broccoli

Ingredients for 3 servings:

• 280 g tagliatelle, wide
• 500 g broccoli
• 3 portions of salmon fillet(s)
• 1 lemon(s), juice
• salt and pepper
• 250 ml cream
• Broth as needed
• 100 g Parmesan, grated
• 1 tbsp dill, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta according to the package instructions until al dente, then rinse and drain. Trim and wash the broccoli, divide it into florets, blanch it in salted water for about 5 minutes, and drain. Preheat the oven to 200 degrees Celsius. Rinse the fish, pat it dry, roughly dice it, drizzle with lemon juice, and season with salt and pepper. Whisk the cream with half of the Parmesan cheese, dill, salt, and pepper. The pasta absorbs quite a bit of liquid, so if you like it with more sauce, add a little more broth or milk. Grease a large baking dish and add the pasta. Arrange the broccoli and fish cubes on top and pour the cream sauce over it. Top with the remaining Parmesan cheese and place in the oven for 30 minutes.