Roasted Salmon on Tagliatelle

Defrost salmon, cut into cubes of about 2 x 2 cm, salt, sprinkle with juice of one lemon, marinate briefly.

In the meantime, cook the pasta.

Dry salmon, heat butter in a frying pan, gently fry salmon in it, remove fish, keep warm.

Heat whipping cream and sour cream a little in the frying pan.

Add chopped dill, season with salt and pepper, if desired with a little lemon juice from the marinade.

Strain the pasta, mix with the top sauce and arrange on plates.

Arrange the salmon cubes on top, season with freshly ground pepper and serve.

Preparation Tip:

Instead of dill, parsley also fits wonderfully. Refine with Parmesan cheese as desired.

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