Salmon and Spinach Cream Pasta

• 1 filet Trout salmon
• 1 bunch Spinach
• 80 grams Pasta
• 1 Cake flour
• 140 ml Milk
• 10 grams Butter
• 1 tsp Soup stock granules (Consomme bouillon powder)
• 1 tbsp Salt
• 1 Black pepper
• 1 as much (to taste) Parmesan cheese
• 1 Olive oil

1. Fill a large pot with water and bring to a boil.
2. Add salt and boil the pasta.
3. Cut up the spinach.
4. Slice the salmon diagonally, sprinkle with salt and pepper and dredge both sides lightly with flour.
5. Heat olive oil in a pan, add the salmon and fry both sides over medium heat.
6. The filets fall apart easily, so don't move them around too much.
7. When the salmon has turned golden brown, add the ingredients marked .
8. Stir over low heat, using a wooden spatula to dissolve any lumps.
9. Turn off the heat when the sauce has thickened.
10. Cook the pasta for 1 minute less than the instructions on the pasta package.
11. Drain, and add sauce.
12. Cooking the pasta al dente is best as it'll cook a bit more with the sauce.
13. Add spinach and parmesan cheese and mix over medium heat.
14. Season with salt and pepper, and it's done.

salmon, spinach, pasta, flour, milk, butter, granules, salt, black pepper, much, olive oil

Taken from cookpad.com/us/recipes/149147-salmon-and-spinach-cream-pasta (may not work)