Salmon with lemon buttermilk

Ingredients for 4 servings:

• 1 large salmon, whole, frozen or fresh
• 2 medium-sized lemons
• 500 g tagliatelle pasta, also green or wholemeal
• 1 bunch of dill or dill tips
• 1 cup buttermilk
• 2 shallots
• 50 g butter
• Herbs and spices as needed
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious and healthy for warm and cold days

Rinse the salmon thoroughly under running water and pat dry. Grease a baking dish with butter, add the salmon, and add the shallots. Combine the remaining butter with the dill and 1 teaspoon of lemon juice. Season with salt and pepper to taste. Brush the sauce onto the fish. Cover the baking dish with aluminum foil and steam the fish in the oven at 100-150 degrees Celsius for about 1/2 to 1 hour. The time and heat depend heavily on the fish itself; I prefer the long, low-heat version, as the fish melts properly. Cook the pasta according to the instructions. Mix the buttermilk with the remaining juice of the two lemons, their grated zest, and 2 tablespoons of dill. Season to taste with salt and pepper. The sauce can now be heated or enjoyed cold with the fish. Now all you have to do is arrange and serve.