Summary

Ingredients

• 250 g salmon fillet (s), skinless
• 1 tablespoon lemon juice
• 1 small onion (s)
• 250 g spahetti
• Salt and pepper, pepper
• oil
• 200 g whipped cream
• 1 teaspoon vegetable stock, instant
• 200 g peas, frozen
• 0.5 ½ bunch dill

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Instructions

1. Wash salmon, pat dry and cut into cubes. Drizzle with lemon juice. Peel the onion, dice very finely. Cook the pasta in boiling salted water according to the instructions on the packet.
2. Heat the oil in a saucepan and sauté the shallot in it. Add salmon and fry briefly. Pour in the cream and 150 ml of water, bring to the boil and stir in the broth. Add the peas and cook everything for about 4 minutes over medium heat.
3. Wash the dill, pat dry and finely chop. Stir chopped dill into the sauce. Season to taste with salt and pepper.
4. Drain and drain the pasta. Mix the pasta with the sauce and arrange on plates.