Summary

Ingredients

• 2 salmon fillet (s) (frozen)
• 1 onion (s) or 2-3 spring onions
• 0.5 ½ point cream cheese (alternatively 1 scoop mozzarella or herbal cream cheese)
• 200 ml cream
• 2 teaspoons vegetable stock (instant)
• 300 g penne
• Chives, parsley or dill, as fresh as possible
• Salt and pepper, black or white
• olive oil

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Instructions

1. Cut the frozen salmon into slices. Clean the onions and chop them as small as possible. Heat some oil in a pan and bring salted water to a boil in a large saucepan. Sauté the onions and add the salmon. Steam for about 10 minutes at a low temperature.
2. Then add the cream cheese and deglaze with the cream. Let everything reduce a little. As soon as the salted water boils, add the pasta and cook according to the instructions on the packet. Season the salmon sauce with the vegetable stock, pepper and possibly salt. Add either chopped parsley, chives or dill.
3. Drain the pasta and mix into the sauce in the pan.