Instructions

Season the salmon fillet with salt and cook until pink, remove to a plate and set aside.

In the same pan, add finely chopped shallots and garlic, sauté until soft. Break the fish fillet into smaller pieces and add to the shallots and garlic, sauté for about 2 minutes, add peas (can be pre-cooked if frozen), then pour in the cream, season with salt, pepper, and let it come to a boil. Remove from heat and add a pat of butter.

Cook the pasta separately according to the instructions, drain and add to the sauce. Sprinkle with herbs and mix well. I add lemon juice on the plate, not everyone likes it.

Salmon should be fresh and chilled. The taste is a bit better, but I have also made it with frozen fish or cod, and it's excellent and light.

Quick lunch or dinner. Enjoy!