Salmon Cream Tagliatelle

(serve 4 pers)

350g fresh tagliatelle
60ml olive oil
600g salmon filets
3 garlic cloves
375ml cream
2 tbs aneth
salt and pepper to taste
lemon juice
35g parmesan cheese.

Direction:

• Cook the pasta in a large saucepan with salty water until al dente. Drain the tagliatelle, add 1 tbs of olive oil and reserve.
• Heat the rest of the olive oil in a pan and cook each sides of the salmon filets (3-4 min). Take out of the pan and cut into cubes and reserve.
• Sauté garlic 30 secs and add the cream and the aneth. Let it boil then reduce the heat and stir for 5 mins. Season with salt and pepper.
• Incorporate the salmon and the lemon juice.
• Add the sauce to the pasta, stir well and garnish with parmesan.