Salmon & Lemon Pasta Recipe

 In a frying pan, heat the olive oil over medium heat, then fry the onion (or shallot) for 2 minutes, until translucent.
 Then add the diced salmon and cook for 2 to 3 minutes, turning gently to brown on all sides.
 Pour the crème fraîche into the pan, then add the lemon juice. Season to taste with salt and pepper. Simmer for 2 to 3 minutes over low heat to obtain a smooth sauce.
 Drain your pasta once cooked, then gently fold it into the salmon sauce. Mix well to coat each spaghetti with the creamy sauce.
 Sprinkle with fresh parsley before serving for a touch of color.

 Practical tips
 For a more lemony taste, add a few lemon zests to the sauce.
 You can substitute fresh salmon for smoked salmon, but reduce the salt to avoid an overly salty dish.
 Serve your pasta with a green salad or grilled vegetables for a balanced meal.

 Storage
 Store leftovers in an airtight container in the refrigerator for up to 2 days.
 Reheat over low heat in a skillet or in the microwave, adding a little cream or water if the sauce has thickened too much.