Lemon Pasta with glazed salmon

Finely chop the onion and garlic. Slice the lemon. Preheat the oven to 400 °F.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 Lemon (~ 1.9 oz)

Heat a small pot over medium heat. Add the honey, soy sauce, mustard, and vinegar, bring to a boil, stirring constantly and set aside.

• 2 tsp Honey
• 1 tsp Soy sauce, light
• 1 tsp Yellow mustard
• 1 tsp Balsamic vinegar

Rinse the salmon and pat dry. Season pepper and brush with the marinade.

• 5.3 oz Salmon, fresh
• Black pepper

Line a baking tray with parchment paper. Place the salmon on the baking tray and bake for 12-14 minutes.

Cook the pasta according to the package instructions. Save a cup of pasta water for later.

• 3.5 oz Tagliatelle

Heat the olive oil in a pan over medium heat. Fry the lemon from both sides until golden brown. Remove from the pan. Add the onions and garlic and fry until the onions turn translucent.

• 1 tsp Olive oil

Deglaze the onions with white wine, add the cream, cream cheese and a few sips of pasta water. Season with salt and pepper and let cook until the sauce is creamy.

• 2 Tbsp White wine
• 2 tsp Cream cheese
• 1⁄3 cup Whipping cream
• Salt
• Black pepper

Finely chop the parsley and add into the pan alongside the parmesan and pasta.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 0.4 oz Parmesan cheese

Serve the pasta with the salmon and sprinkle with some lemon juice.

• 1 tsp Lemon juice

Enjoy your meal!