Penne with salmon, spinach and lemon

Put some spinach leaves separately for garnishing. Heat 3 tablespoons of olive oil and fry the garlic. Add the spinach and stir-fry until the spinach has shrunk.

Boen 1 lemon clean and grate the peel. Press one of the other lemons and cut the third into pieces. Add salt, pepper, lemon zest and half of the lemon juice to the spinach. Sprinkle the rest of the juice over the fish.

Cook the pasta al dente. Puree the spinach into a sauce, add a dash of water if necessary.

Heat a grill pan. Brush the salmon with the rest of the oil and sprinkle with salt and pepper. Roast the salmon 2 minutes per side so that it is rosé from the inside.

Spoon the spinach sauce through the warm pasta. Serve with the salmon and garnish with spinach leaves and lemon wedges.