Saffron-Vanilla Salmon on Tagliatelle with Olives and Zucchini Strips

(about half an hour) Coat salmon fillets with a little bit of saffron powder, season with vanilla salt, cut into leaves. Cook tagliatelle in lightly salted water with a few drops of oil until al dente, drain when cool. Halve the olives. Grate zucchini well with kitchen paper, peel off strips with zest peeler. With the asparagus peeler, peel off strips of the Parmesan.

Sauté zucchini strips in hot olive oil*, season with salt and pepper. Add the tagliatelle and sauté. Briefly fry the fish in hot olive oil, add the olives, briefly sauté, extinguish with lime juice, remove from the heat.

Arrange tagliatelle with zucchini in deep plate, spread fish with olives evenly over it and sprinkle parmesan shavings over it, garnish with basil.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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