Ribbon Noodles with Salmon and Cheese

Try this delicious pasta dish:

Cook the ribbon noodles in salted water with the oil until al dente, drain, rinse and drain. Rinse the salmon fillets, dry them, dice them, sprinkle them with the soy sauce and the juice of one lemon, season with salt and pepper and let them stand for 10 minutes. Heat the butter in a gratin dish and sweat the peeled and finely chopped onion until translucent. Thaw the spinach leaves, add to the onion form and sweat. Season with salt, soy sauce, pepper and a pinch of nutmeg. For the sauce, heat the butter and whisk in the flour. Pour in the cold milk, whisk to combine, and cook to a creamy bechamel sauce. Season the sauce with pepper, salt, nutmeg and juice of one lemon. Fold the salmon cubes with the pasta into the spinach, season and spread the béchamel sauce evenly over the top. Place the sliced mozarella on top and bake everything together in the oven heated to 200 °C for about 20 minutes.

Mozarella

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