Summary

Ingredients

• 4 zucchini
• 300 g salmon fillet (s) skinless
• salt and pepper
• 1 stalk thyme or other herbs, depending on your taste
• 1 tablespoon cream cheese, lean, 0.%

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Instructions

1. Core the zucchini and slice lengthways into thin, spaghetti-like strips, either with or without the skin.
2. Rinse the salmon, pat dry, rub with salt and pepper and fry. Approx. 4 - 5 minutes on each side, with the risk of burning due to the lack of fat. Possibly 1 spoonful of water and using a lid will help avoid this. After turning it over, put the herbs on the fish, fry again for 4 minutes. Finally fry carefully without liquid so that it takes on color. The fish should give a little when you squeeze it with a fork, then it`s still juicy inside. Remove the fish from the pan on a warm plate, cover with aluminum foil and let it steep until the zucchini noodles are ready.
3. Bring the leftovers to the boil with 1 to 2 tablespoons of water. Season the liquid well, add the zucchini noodles and let simmer for 4 minutes. If that`s too fishy or too dark for you, you can of course do it with fresh water. Thicken with a little lean cream cheese and season to taste.
4. Arrange plenty of zucchini noodles on the plates and top with the salmon.