Pasta with salmon and zucchini

Ingredients for 4 servings:

• 400 g tagliatelle pasta
• 1 zucchini
• 600 g salmon fillet(s)
• Thyme
• 1 lemon(s), zest and juice
• 2 tbsp butter
• 200 ml whipped cream
• 200 ml sour cream
• Spice mix (fish spice preparation for frying and grilling by Schuhbeck) alternatively sea salt
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with a delicious lemon and thyme note

Cook the tagliatelle pasta in a pot of salted water. Wash the zucchini and slice thinly. Rinse the salmon fillet in cold water, pat dry, and cut into bite-sized cubes. Grate the lemon zest (only the yellow part) and squeeze the lemon. Drizzle the salmon cubes with a little lemon juice, season with the fish seasoning (or simply with sea salt) and pepper, and fry in a pan with foaming butter for about 8-10 minutes until golden brown on all sides, then remove. Add the zucchini slices to the pan. Sauté briefly, remove, and keep warm with the salmon. Bring the cream and sour cream to a boil in the pan with the thyme (I use dried). Add the lemon zest and the remaining juice to the sauce and season with salt and pepper. Toss the pasta in the sauce. Serve with the zucchini and salmon. Tip: If desired, garnish with fresh thyme at the end. Note: The fish seasoning mix consists of sea salt, garlic, ginger, coriander, turmeric, paprika, chili, fennel, thyme, savory, marjoram, oregano, and rosemary.