Fancy Fish: My lemon salmon with creamed green bean pasta.

It’s funny how things change. When I was a child I used to hate my grandmother’s creamed beans. Now, quite a few years later, they remind me of all the shared meals and just the very thought of them is making me look forward to coming home again. Green beans in a bechamel sauce are a classic dish of my home region. But they are also rather heavy. For this week’s post, I have decided to go for something more fitting to the season. My lemon salmon with creamed bean pasta is a fresh take on an old classic. Instead of a heavy bechamel sauce, I slightly dress the beans in a smooth cream sauce, that tastes surprisingly light. For further lightness, I slice the beans thinly, to serve them as you would the greenest pasta. An addition to this most amazing green bean pasta I serve a succulent and tender salmon fillet, infused with butter and lemon. There is just nothing better for a special spring lunch. Well, maybe a large glass of white wine with it all.