Salmon with vegetables and farfalle

Halve the lemon, press 1 half out and cut the other in four. Mix 1 tbsp lemon juice with 1 tbsp oil and rub in the salmon fillets. Sprinkle the salmon fillets with salt and pepper. Cook the farfalle according to the instructions on the package.

Heat the rest of the oil in a stirring stir fry the wok vegetable on high heat 5 min. Add the rest of the lemon juice, the mustard and the crème fraiche and season with salt and pepper. Heat a frying pan over high heat without oil or butter and fry the salmon fillets for 1 min. Turn over and cook for 1 min. Turn down the heat, put a lid on the pan and fry the salmon fillets in 5 min. Just done.

Scoop the farfalle through the vegetable sauce. Divide into 4 plates. Place a piece of salmon on each plate and serve with a piece of lemon.