This salmon in creamy sauce is easier than easy. A good idea for after a super busy day. Or if you’re just looking forward to a nice pasta dish.
500 g fresh tagliatelle
4 salmon fillets without skin
4 garlic toes
150 g baby spinach
200 ml cooking cream
1 tsp dried chilli flakes
1/4 bunch fresh oregano
6 sundried tomatoes
salt and pepper
Total time: 25 minutes
Cook the tagliatelle according to the instructions on the packaging.
Chop the oregano coarsely and keep some loose leaves apart to garnish. Chop the garlic finely and cut the sun-dried tomatoes into pieces.
Pat the salmon fillets dry with kitchen paper and sprinkle generously with salt and pepper. Pour a dash of olive oil into a saucepan and fry the salmon fillets for 5 minutes on medium high heat. Turn around and bake the other side for another 3 minutes with the lid on the pan. Remove the salmon fillets from the pan and place separately on a plate.
Bake the garlic together with the tomatoes and the oregano in the same pan. Add a pinch of salt and the dried chilli flakes. Extinguish with the cooking cream. Add the spinach and stir until the spinach is completely shrunk.
Place the salmon fillets in the sauce and heat through the lid on the pan for another minute.
Divide the tagliatelle over 4 deep plates and place the salmon fillets on it, scoop a spoonful of sauce over it and garnish with leaves of fresh oregano.