PREPARATION

Cook the pasta in salt water al dente. Drain them, add a knob of butter and mix well. Keep warm.

Puree chopped mint, parsley and basil with a little coarse-grain salt, capers, olive oil, lime juice and grated rind of the lemon in the upper container. Put aside.

Wash the salmon, dry off with kitchen towel and flavor with salt and pepper. Then sprinkle both sides with Mycryo butter and roast on both sides on hot skillet.

Serve pasta on warmed plates with a piece of salmon and poor over with salsa. Gqrnish the meal with basil leaves and serve immediately.