First, remove the skin from the salmon and cut it into cubes (1.5 cm). Season it with salt and pepper. Drizzle with lemon juice, add olive oil and white wine, a few turns of the pepper mill, then the rosemary seeds.
Leave to marinate for one hour.
In a sauté pan, collect the olive oil and rosemary. Add the crushed garlic and simmer over low heat for 3 minutes.
Cook the farfalle in salted boiling water for about 14 minutes. Drain them, refresh them under running water. Pour them into the skillet. Mix well. Salt and give a few turns of the pepper mill.
Arrange on each plate, arrange the pieces of salmon on top.
Decorate with dill leaves.
The Dough Book by Hubert
