Pasta gets a hit of freshness from pan-seared salmon and Maille Terragon Mustard.
Cook pasta in boiling salted water according to package instructions. Heat olive oil in a saucepan; add salmon and cook until browned. Season with salt and pepper and transfer to a plate. Add onion and garlic to pan and sauté briefly. Sprinkle with flour and continue to fry, stirring constantly. Add cream and 1 cup water and bring to a boil. Add stock powder and simmer, 5 minutes. Add spinach and cook briefly. Add Maille Fines Herbes Dijon Mustard and season with salt and pepper.
Return salmon to pan and heat through.
Drain pasta and top with sauce. Garnish with basil and parsley
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille