Heat olive oil in a large non-stick skillet over medium-high heat. Brown fennel and reduce heat to medium. Add salmon and sundried tomatoes and cook for 6–8 minutes. Mix in lemon juice and cook until it is absorbed and evaporated. Stir in whipping cream and gently simmer.
In a large pot, boil water and add salt. Cook the egg noodles for approximately 8 – 10 minutes. While noodles are cooking continue to simmer and stir the sauce. Add saffron and salt to taste. When pasta is tender, strain and toss together with sauce.
Serve immediately.
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Directions
Heat olive oil in a large non-stick skillet over medium-high heat. Brown fennel and reduce heat to medium. Add salmon and sundried tomatoes and cook for 6–8 minutes. Mix in lemon juice and cook until it is absorbed and evaporated. Stir in whipping cream and gently simmer.
In a large pot, boil water and add salt. Cook the egg noodles for approximately 8 – 10 minutes. While noodles are cooking continue to simmer and stir the sauce. Add saffron and salt to taste. When pasta is tender, strain and toss together with sauce.
Serve immediately.
