Pasta with salmon cream sauce

Ingredients for 4 servings:

• 500 g pasta of your choice
• salt water
• 400 g salmon fillet(s), preferably fresh
• 300 ml cream
• 100 ml white wine
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• salt and pepper
• 1 tbsp sugar
• lemon juice
• 2 tomatoes
• some water, maybe

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely dice the onion and sauté in a pan with olive oil over medium heat until translucent. Press in the garlic and cook for about 30 seconds. Deglaze with white wine. Stir in the tomato paste and simmer gently for about 5 minutes. Add a small splash of water if necessary. Pour in the cream and bring back to a boil. Season with salt, pepper, sugar, and lemon juice. Remove the pan from the heat. Wash the salmon and, if necessary, debone and skin it. Cut into 1 cm cubes and add to the sauce. The salmon will now cook in the residual heat of the sauce; please put the lid on the pan! Meanwhile, bring salted water to a boil and cook the pasta until al dente. When the pasta is ready, bring the sauce back to a boil. Finely dice the tomatoes and add to the sauce, let it stand for 1 minute. You can add the pasta to the sauce straight away and mix it together, or serve it separately. Tip: A small green salad rounds off the dish.