In a pan put the butter, oil and finely chopped onion and let brown, then add the salmon cut into pieces. Add the wine and let evaporate, then add the peel of half lemon (grated), add the cream diluted with a little 'milk and cook for 6 / 7 minutes. Boil and drain the tagliolini al dente, skip everything by adding the juice of half lemon, a pinch of pepper, parmesan cheese and fresh parsley.
