🍽️ Vegetable Spaghetti with Salmon

Name: Vegetable Spaghetti with Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g whole wheat spaghetti; salt; 1 small eggplant; 1 onion; 2 garlic cloves; 5 tomatoes; 3 tbsp olive oil; 3 tbsp tomato paste (15 g each); pepper; 0.5 tsp dried thyme; 2 tbsp green olives (pitted; 15 g each); 100 g feta (45% fat in dry matter); 1 zucchini; 200 g salmon fillet; chili flakes; 1 handful basil leaves

760 kcal · 30 min · 4 servings

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Ingredients

100 g whole wheat spaghetti
salt
1 small eggplant
1 onion
2 garlic cloves
5 tomatoes
3 tbsp olive oil
3 tbsp tomato paste (15 g each)
pepper
0.5 tsp dried thyme
2 tbsp green olives (pitted; 15 g each)
100 g feta (45% fat in dry matter)
1 zucchini
200 g salmon fillet
chili flakes
1 handful basil leaves

Instructions

1. Bring water to a boil in a pot and add salt.
2. Cook the spaghetti for 9 to 11 minutes until al dente.
3. Drain the pasta and let it drip dry.
4. Wash the eggplant thoroughly.
5. Cut the eggplant into small cubes.
6. Peel the onion.
7. Peel the garlic clove.
8. Finely chop the onion and garlic.
9. Wash the tomatoes.
10. Cut the tomatoes into small pieces.
11. Heat one tablespoon of olive oil in a large pan.
12. Sauté the onion and garlic over medium heat for 3 minutes.
13. Add the eggplant cubes and tomato pieces to the pan.
14. Continue to cook the vegetables for 5 minutes.
15. Stir in the tomato paste.
16. Fry the tomato paste for 2 minutes.
17. Pour in 100 milliliters of water.
18. Mix the mixture well.
19. Season the sauce with salt.
20. Season the sauce with pepper.
21. Season the sauce with thyme.
22. Let the sauce simmer on low heat for 5 minutes.
23. Slice the olives.
24. Crumble the feta cheese.
25. Mix the olives and feta into the sauce.
26. Wash the zucchini.
27. Cut the zucchini into thin noodle shapes using a spiralizer or vegetable peeler.
28. Heat the remaining olive oil in a separate pan.
29. Pat the salmon dry with a kitchen towel.
30. Cut the salmon into cubes.
31. Fry the salmon cubes over medium heat for 5 to 7 minutes.
32. Season the salmon with salt.
33. Season the salmon with pepper.
34. Season the salmon with chili flakes.
35. Wash the basil.
36. Shake the basil dry.
37. Add the spaghetti to the tomato-eggplant sauce.
38. Add the zucchini noodles to the sauce.
39. Mix everything well.
40. Divide the noodles onto plates.
41. Place the salmon on top of the noodles.
42. Garnish the dish with fresh basil.

Nutrition per serving

kcal: 760
Protein: 43 g · Fett/Fat: 44 g · Carbs: 48 g