Quick cream salmon pasta like grandma used to make

Ingredients for 4 servings:

• 500g farfalle
• 35 g salt
• 500 g salmon fillet(s)
• 400 g cooking cream
• 3 onions
• 5 tbsp cognac
• ½ lemon(s), juice
• salt and pepper
• n. B. herbs, fresh
• Oil for frying

Instructions

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

Cut the salmon into small pieces and set aside. In a large frying pan, fry the chopped onions in a little oil over medium heat until golden brown. Add the prepared salmon to the pan and fry until evenly cooked and golden brown. Meanwhile, bring a large pot of water and 35g of salt to a boil and cook the farfalle until al dente according to the package instructions. Drain the pasta and set aside. Squeeze the freshly squeezed juice of half a lemon over the cooked salmon and let it simmer briefly. Add the cream to the pan and add the cognac. Heat the sauce gently, stirring occasionally, until it thickens slightly. Add a little more lemon juice, if desired. Season the sauce with salt and pepper. Add the cooked farfalle to the pan with the sauce and salmon and toss well to allow the pasta to absorb the flavors. Remove the pan from the heat and garnish the pasta with fresh herbs, if desired.