Our recipes

Ingredients

• 400 g salmon fillet
• 250 g ribbon pasta
• 200 ml cream
• 2 onions (small, diced)
• 2 garlic cloves (minced)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp fresh dill
• 1 tbsp oil

Preparation

1. Peel the garlic and onions. Dice the onion into small cubes. Finely chop the garlic and dill.

2. Cook the ribbon pasta according to the package instructions. Add the pasta to boiling salted water and cook until al dente. Then set aside.

3. Heat a large frying pan medium heat. First, sear the salmon on one side for about 4–5 minutes. Then flip the salmon. Once it’s done, remove it from the frying pan and set aside.

4. Add the onions and garlic. Sauté everything together for 3 minutes.

5. Next, add the cream and let it reduce slightly. Season to taste with salt and pepper, and add the dill at the end.

6. Next, add the pasta and toss it with the sauce.

7. Arrange the pasta on a plate, place the salmon on top, and serve.

Note: If you’d like to thin the sauce a bit, you can also add a small amount of pasta water to the sauce.