Salmon with Pasta and Lime Sauce
- 400 grams Tagliatelle
- 8 Salmon (each about 80 grams, skinless and boneless)
- freshly ground peppers
- 300 milliliters Whipped cream
- 2 Tbsps Lime juice
- 3 tsps grated Lime zest (organic)
- 2 Tbsps butter
Cook tagliatelle in plenty of boiling salted water until al dente. Rinse and pat dry salmon, season with salt and pepper.
Whisk cream with lime juice and zest, season with salt and pepper. Bring to a boil and reduce heat, simmer for about 2-3 minutes on low heat. Heat butter in a pan and cook salmon for about 2 minutes per side. Drain pasta (collect some cooking water). Toss pasta with cream sauce, add 2-3 tablespoons of cooking water, if desired. Season with salt and pepper. Arrange pasta on plates and top with salmon, sprinkle with lime zest and garnish with mint leaves, serve immediately.