ingredients

120gr salmon fillets

2 tablespoon olive oil

60gr rocket leaves

2 tablespoon pesto

salt and pepper

2gr parmeasan shavings

method

Put the salmon in a pan and pour the water and barely uncovered and put the salmon in a low heat for 5 minutes . Put the salmon on a plate and cook the pappardelle since al dente Add the pesto parmeasan shavings and olive oil. Cut the salmon in 1cm due to break the flakes . Add salt and pepper until well combined serve imediately on warm plates with the remaining parmeasan shavings

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