RECIPES

Defrost the salmon fillets if necessary. Then prepare the pasta according to the packet instructions. Meanwhile, heat a little olive oil in a pan and fry the salmon fillet on both sides over a medium heat for approx. 2 to 3 minutes. Season with salt and pepper and set aside.

Meanwhile, peel, halve and finely dice the onions. Peel and grate the garlic.

Heat the remaining oil in the same pan. Fry the onions and garlic for 2 minutes. Season with salt and pepper. Preheat the oven to 200 °C (top and bottom heat, recommended).

Wash the lemons thoroughly with hot water and grate the zest. Wash the dill, shake dry and chop finely.

Tear the salmon fillet with two forks. Grate the parmesan. Mix the whipped cream with the graved salmon sauce.

In a casserole dish, mix the peas, lemon zest, onion mixture and dill with the mustard and cream sauce.

Add the mussel pasta, pouring a little sauce into each mussel pasta.

Arrange the pieces of salmon on top of the pasta and sprinkle with Parmesan cheese. Bake in the oven for approx. 10 to 12 minutes.

Serve the pasta and salmon casserole with more herbs to taste and enjoy.