Summary

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

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Instructions

1. Cook the spaghetti al dente according to the instructions on the packet. Then drain.
2. In the meantime, rinse the salmon, pat dry and cut into strips. Peel and finely dice shallots or onions.
3. 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.
4. Serve warm.