Farfalle with spinach and salmon

Cook the farfalle al dente according to the instructions on the package. Grate the zest of the lemon. Halve the fruit. Rub the pieces of salmon with salt and (freshly ground) pepper.

Melt the butter in a frying pan and place the salmon in it. Grind some chili pepper on top and squeeze out the lemon halves above it. Smother the salmon on low heat covered in 6-8 minutes.

Cut the garlic into slices and the spring onions into pieces of 2 cm. Heat the oil in a stirring stir fry the garlic, spring onions and lemon zest 1 minute. Add the spinach in portions and let the leaves shrink all the time.

Drain the pasta and scoop the farfalle through the spinach. Season with salt and (freshly ground) pepper. Spoon the pasta with spinach in warm deep plates and spread the salmon over it.

Boil the salmon's steam on a high heat for 1-2 minutes and scoop over the pasta.