Quick Creamy Salmon Pasta

Cook the ribbon pasta in boiling salted water according to the package directions until al dente. Peel the onion and finely dice it. Cut the salmon fillet into bite-sized pieces. Halve the lemon and finely chop the parsley.

Heat the olive oil in a large frying pan. Add the diced onion and sauté until translucent. Add the salmon and cook for another 2–3 minutes.

Season the salmon with salt, freshly ground pepper, and lemon juice. Pour in the cream and allow the sauce to reduce briefly.

Drain the pasta and add it directly to the pan with the salmon. Toss everything together thoroughly, then serve with freshly ground pepper and the chopped parsley.