Summary

Ingredients

• 160 g salmon fillet (s)
• 100 g spahetti
• 1 tomato (s)
• 1 tablespoon cream cheese
• 1 tablespoon tomato paste
• 2 tomato (s), dried, in oil
• 2 Table spoons milk
• 2 tablespoons oil
• Parmesan
• salt and pepper
• Paprika powder
• capers

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Instructions

1. Bring the water for the spaghetti to a boil. Cut the tomato and the sun-dried tomatoes into small pieces.
2. In the meantime, heat the oil in a pan and add the salmon. It is best to cook slowly on the lowest setting. As soon as the salmon is cooked on one side, turn it over and cook on the other side.
3. When the salmon is still slightly pink in the middle, place something on the edge of the pan and add the tomatoes, sun-dried tomatoes and capers, if you like. Add tomato paste, cream cheese and milk and mix well.
4. While the sauce thickens, the salmon should continue to cook. If the sauce gets too thick, you can add some of the pasta water. Finally, season to taste with salt, pepper and paprika and serve everything on a plate. Sprinkle with parmesan if you like.