Tagliatelle with salmon sauce

Ingredients for 3 servings:

• 250g tagliatelle
• 250 g salmon fillet(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 100 ml white wine (e.g. Chardonnay)
• 100 ml vegetable stock
• 1 cup of cream
• 1 tbsp tomato paste
• 2 tbsp olive oil
• some parsley
• some dill
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

easy and fast

First, bring water to a boil with a little salt and add the pasta. In the meantime, finely chop the garlic and onion and cut the salmon into small (approx. 1-2 cm) cubes. If using fresh salmon, remove the skin first. Fry the onions in olive oil for about 1 minute. Add the salmon cubes and garlic and fry on medium heat for another 5 minutes. Add the tomato paste and fry for another 1-2 minutes. Deglaze everything with white wine and vegetable stock. Add the cream and simmer over low heat until the pasta is al dente. Season the sauce with salt, pepper, and herbs (I like to use frozen herbs here).