Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 300 g spahetti
- 250 g salmon fillet (s)
- 2 shallot (s) or onions
- 1 teaspoon olive oil
- 150 ml vegetable stock
- Lemon peel, grated
- 100 g cream cheese, low-fat
- 1 bunch dill, fresh (alternatively frozen), chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente according to the instructions on the packet. Then drain.
- In the meantime, rinse the salmon, pat dry and cut into strips. Peel and finely dice shallots or onions.
- Heat the olive oil in the pan and sweat the shallot cubes in it until translucent. Add salmon strips and fry for approx. 2 minutes. Now add the vegetable stock, lemon zest and cream cheese. Season to taste with dill, salt and pepper.
- Serve warm.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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