500 g tagliatelle
4 tablespoon(s) olive oil
200 g salmon, fillet, skinless
2 tablespoon(s) garlic
2 tablespoon(s) dill
800 g canned tomatoes, or finely chopped fresh tomatoes
50 g milk, 1,5% fat
100 g parmesan cheese, grated
dill, finely chopped
slices lime(s)


1.In a large pot with salted water, boil the tagliatelle for 2 minutes less than the packet’s instructions.
2.Drain the tagliatelle, transfer to a bowl, add 2 tablespoons olive oil, and mix so that the pasta doesn’t stick together. Set aside until needed.
3.Finely chop the garlic and the dill.
4.Place a wok or a deep frying pan over medium-high heat until it's very hot, and add 2 tablespoons olive oil.
5.Sauté the salmon fillet for 2 minutes on each side, until golden.
6.Add the garlic and sauté for 1 more minute.
7.Remove the salmon from the wok.
8.Add the canned tomatoes along with the milk into the wok and let them boil for 2 minutes.
9.Remove the wok from the heat.
10.Add the dill, the grated parmesan, salt, pepper, the tagliatelle, the salmon -after cutting it into irregular pieces- and mix well.
11.Serve with finely chopped dill, capers, and lime slices.

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