Farfalle with salmon and lemon sauce

Name: Farfalle with salmon and lemon sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g leaf spinach; 1 medium onion; 1 Garlic clove; 500 g Salmon fillet (without skin); 2-3 TABLESPOONS Oil; 1 Organic Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Whipped cream; 1 TEASPOON clear soup; 7-10 Tbsp 1-1 1⁄2 Tbsp light sauce thickener; 500 g Noodles (e.g. Farfalle)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g leaf spinach
1 medium onion
1 Garlic clove
500 g Salmon fillet (without skin)
2-3 TABLESPOONS Oil
1 Organic Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Whipped cream
1 TEASPOON clear soup
7-10 Tbsp 1-1 1⁄2 Tbsp light sauce thickener
500 g Noodles (e.g. Farfalle)

Directions

1
Clean, wash and drain the spinach. Peel and finely chop the onion and garlic. Wash fish, dab dry and dice.
2
Heat 1 tablespoon of oil in a large pot, sauté onion and garlic in it, add spinach and let it collapse.
3
Wash the lemon hot, grate dry and grate the peel. 1⁄2 Squeeze the lemon. Add lemon peel to the spinach. Season with salt and pepper. 1⁄4 Add l water, cream and stock, bring to the boil. Stir in sauce thickener, bring to the boil again.
4
Season to taste with lemon juice, salt and pepper.
5
Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes. Drain the noodles.
6
Fry 5 salmon in 1-2 tablespoons of hot oil all around for 3-4 minutes. Season with salt and pepper. First add the noodles, then the salmon to the spinach. Serve the noodles.