Salmon with balsamic vinegar and vanilla on zucchini paste

Cut the salmon fillet into 4 pieces. Mix the lemon juice with 6 tablespoons of oil, vinegar, sugar, vanilla, salt and pepper into a marinade. Divide this marinade over the salmon and leave for about 15 minutes.

Meanwhile, cook the tagliatelle and add the zucchini ribbons for the last 3 minutes of the cooking time.

Dab the fish a little dry. Heat the remaining oil in a pan and fry the salmon for about 2 minutes per side.

Take the salmon out of the pan and add the marinade. Heat and let the sauce lightly caramelize.

Drain the pasta with zucchini. Serve the courgette pasta with the salmon on top and sprinkle the marinade over it. Garnish with the basil.