Spaghetti with Salmon and Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 250 g salmon fillet (s), fresh
- 2 shallot (s)
- 1 teaspoon olive oil
- 150 ml vegetable stock
- some lemon peel, grated from an untreated lemon
- 100 g cream cheese, low in fat
- 1 bunch dill
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of boiling salted water until al dente.
- Rinse the salmon, pat dry and cut into strips. Peel and finely dice shallots. Heat the oil in a pan and fry the shallots in it until translucent. Add salmon strips and fry for about 2 minutes. Remove from pan and set aside. Deglaze the pan with the vegetable stock. Add the lemon zest and stir in the cream cheese. Rinse dill, shake dry and chop. Add to the cream cheese sauce. Season with salt and pepper.
- Drain the pasta and fold in the lemon sauce. Spread on plates and serve the salmon on top of the pasta. Sprinkle some lemon zest over the pasta if you like.
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