Tagliatelle with salmon with a brunch cream sauce

Ingredients for 2 servings:

• 250g tagliatelle
• salt water
• 2 salmon fillets (frozen), thawed
• some olive oil
• 100 g peas
• 10 cocktail tomatoes
• 1 shot of Cremefine
• 1 tbsp brunch
• 1 garlic clove(s)
• 1 sprig rosemary
• 1 sprig(s) of oregano
• some Parmesan, grated
• some sea salt
• pepper
• some paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook approximately 250g of tagliatelle in salted water. Pat the thawed salmon dry and slice. Then fry the salmon in a little olive oil with a sprig of rosemary and fresh oregano, and season with sea salt, pepper, and paprika. Add the halved cherry tomatoes to the salmon. Remove the sprig of rosemary, then stir in a dash of Cremefine and a tablespoon of Brunch sauce in the pan and bring to a boil. Finally, add some grated Parmesan to the sauce and bring to a boil. Mix the sauce with the tagliatelle and sprinkle some Parmesan over the pasta.