Salmon on tagliatelle in zucchini sauce

Ingredients for 4 servings:

• 4 salmon fillets, 125g each
• 2 zucchinis
• 1 lime(s), the juice
• 3 tbsp dill
• 2 garlic cloves
• 100 g cream cheese
• 400 g tagliatelle pasta
• 5 tbsp olive oil
• Salt
• pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Rinse the salmon and pat dry. Chop the dill and mix with the lime juice, 3 tablespoons of olive oil, salt, and pepper. Place the salmon in a freezer bag and pour the mixture over the fish. Squeeze out any air and seal tightly. Twist the bag slightly so the marinade coats the fish well. Refrigerate for at least 2 hours. Cook the tagliatelle in salted water until al dente. Meanwhile, grate the zucchini into fine sticks. Finely slice the garlic clove(s). Heat the remaining oil and sauté the zucchini with the garlic for about 10 minutes. Mix the cream cheese into the vegetables and let it melt. Season with pepper and salt and mix into the tagliatelle. Fry the salmon in a grill pan for 3-4 minutes on each side. Divide the pasta among 4 plates and place the salmon fillets on top.