Pastabowl with salmon and avocado

Boil the tagliatelle in a pan with plenty of water and a little salt in 10-12 minutes until al dente. Heat a little olive oil in a skillet. Place the pieces of frozen salmon fillet in and sprinkle with salt and freshly ground pepper. Sprinkle a few tablespoons of the pasta cooking liquid. Put the lid on the pan and let the salmon gently cook in 6-8 minutes.

Halve the avocados and pull the skin off. Cut the flesh into segments. Beat in a bowl the whipped cream with salt and pepper and the dill stiff.

Pull the salmon fillets into the pan with 2 forks in small pieces and scoop them with the cooking liquid. Drain the taglatelle.

Spoon the tagliatelle on one side of the bowls and divide the salmon, wedges of avocado and the dill cream in portions.