Summary

Ingredients

• 4 salmon fillet (s) à 125g / pc.
• 2 zucchini
• 1 lime (s), the juice
• 3 tablespoon dill
• 2 cloves garlic)
• 100 g cream cheese
• 400 g ribbon noodles
• 5 tablespoon olive oil
• salt
• Pepper, black

Print Recipe Pin Recipe

Instructions

1. Rinse salmon and pat dry. Chop the dill and mix with the lime juice, 3 tablespoons of olive oil, salt and pepper. Place the salmon in a freezer bag and pour the mixture over it. Squeeze air out of the bag and close tightly.
2. Turn the bag a little so that the marinade wraps itself around the fish. Let it steep in the refrigerator for at least 2 hours.
3. Cook the ribbon noodles in salted water until al dente. In the meantime, grate the zucchini into fine sticks. Cut the garlic clove (s) into fine slices. Heat the remaining oil and sauté the zucchini with the garlic for about 10 minutes. Mix the cream cheese with the vegetables and let it melt. Season to taste with pepper and salt and mix with the ribbon noodles. Fry the salmon in a grill pan for 3 - 4 minutes on each side. Divide the pasta on 4 plates and place the salmon fillets on top.