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🍝 Spaghetti with Salmon Cubes and Vegetables

599 kcal · 30 min · 4 servings

Ingredients

• 150 g salmon fillet (skinless)
• 100 g leek (1 thin stalk)
• 100 g small carrots (2 small carrots)
• 0.5 organic lemon
• 2 sprigs parsley
• 150 g whole wheat spaghetti
• salt
• 2 tbsp olive oil
• pepper
• 100 ml fish stock
• 150 ml soy cream

Instructions

1. 1. Rinse the salmon under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the salmon into approx. 2 cm cubes.
4. 4. Remove the outer layers from the leek.
5. 5. Wash the leek thoroughly.
6. 6. Slice the leek into thin rings.
7. 7. Peel the carrots.
8. 8. Cut the carrots into thin strips.
9. 9. Rinse half of the lemon under hot water.
10. 10. Dry the lemon.
11. 11. Peel off the fine, red layer of the lemon zest.
12. 12. Cut the lemon zest into very fine strips.
13. 13. Squeeze the juice from the half lemon.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Finely chop the parsley leaves.
18. 18. Bring water to a boil in a large pot.
19. 19. Salt the cooking water generously.
20. 20. Cook the spaghetti al dente according to package instructions.
21. 21. Heat oil in a large pan.
22. 22. Season the salmon cubes with pepper.
23. 23. Fry the salmon on all sides in the hot oil.
24. 24. Fry the salmon for 3 to 4 minutes.
25. 25. Remove the salmon from the pan and set it aside.
26. 26. Add the leek rings to the hot pan.
27. 27. Add the carrot strips to the pan.
28. 28. Sauté the vegetables over medium heat.
29. 29. Stir the vegetables constantly.
30. 30. Sauté the vegetables for 3 to 4 minutes.
31. 31. Add the fish stock to the pan.
32. 32. Add the soy cream to the pan.
33. 33. Add the lemon zest to the pan.
34. 34. Add 1 to 2 tablespoons of lemon juice to the pan.
35. 35. Boil the sauce over medium heat.
36. 36. Boil the sauce for 2 to 3 minutes.
37. 37. Season the salmon with salt if needed.
38. 38. Return the salmon to the pan.
39. 39. Warm the salmon briefly in the sauce.
40. 40. Fold the parsley into the sauce.
41. 41. Drain the spaghetti in a colander.
42. 42. Gently mix the spaghetti with the sauce.
43. 43. Season the spaghetti to taste with salt and pepper.
44. 44. Serve the spaghetti with salmon immediately.

Nutrition per serving

• kcal: 599
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 52 g