Spaghetti with salmon, spinach and dried tomatoes

Ingredients for 3 servings:

• 300g spaghetti
• Water (salt water)
• 3 salmon fillets (wild salmon fillets)
• 10 tomatoes, dried, pickled in oil
• 1 shallot(s)
• 50 ml white wine
• ½ cup cream
• ½ pack of leaf spinach (frozen)
• salt and pepper
• some nutmeg
• a few stalks of basil
• possibly oregano
• 1 clove(s) garlic
• vegetable oil

Instructions

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

quick meal for working people

Defrost the spinach leaves according to the package instructions. Cook the spaghetti in boiling salted water according to the package instructions until al dente. Finely dice the shallot and garlic, and sauté the shallot in a pan with hot vegetable oil. Dice the oil-cured sun-dried tomatoes, add them to the pan with the garlic, and fry briefly. Deglaze with white wine and reduce briefly. Then add the thawed spinach leaves to the pan and simmer for about 5 minutes over medium heat, stirring occasionally. Meanwhile, season the salmon with salt and pepper and sear on both sides, first over high heat and then over medium heat, for about 6-7 minutes. Add the cream to the spinach and tomatoes. If you like, you can add a whole cup; I found half was sufficient. Bring to a boil for another 2-3 minutes. Season with salt, pepper, and nutmeg. If desired, you can add oregano. Drain the spaghetti, pour the sauce over it and place a salmon fillet on top of each pasta.