Salmon and spinach pan with tagliatelle

Ingredients for 3 servings:

• 500 g salmon fillet(s), without skin
• 1 large bell pepper(s), red, or 2 pointed peppers
• 200 g spinach, fresh, alternatively frozen leaf spinach
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• Salt and pepper, from the mill
• 125 ml fish stock
• 2 tsp cornstarch
• 200 ml sweet cream
• 1 tsp lemon juice
• 300 g tagliatelle, or another type of pasta
• 100 g cherry tomatoes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Rinse the salmon with cold water and pat dry with a paper towel. Skin the salmon, if necessary, then cut into bite-sized pieces. Halve, deseed, and peel the bell pepper, then cut into small cubes. Wash the spinach thoroughly, sort through, and remove the stems. Thaw frozen spinach. Roughly chop the leaves. Peel and dice the onion and garlic. Heat the oil in a non-stick pan. Briefly fry the salmon cubes all over, season with salt and pepper, and keep warm in the oven at 60°C. Fry the onion and garlic cubes in the remaining cooking fat with the bell pepper cubes for 3 minutes. Mix the stock with the cornstarch and stir in the cream; do not allow to boil any further. Season the sauce with salt, pepper, and lemon juice and let it reduce for 5 minutes. Cook the tagliatelle in plenty of salted water until al dente, according to the package instructions. Add the spinach and salmon to the sauce and simmer over medium heat for 3 minutes. Halve the cherry tomatoes and fold them into the sauce. Serve immediately. Approx. 978 kcal per serving.