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🍽️ Zucchini Spaghetti with Smoked Salmon

420 kcal · 30 min · 4 servings

Ingredients

• 4 large zucchini (1.2 kg)
• salt
• 500 g salmon fillet
• 2 shallots
• 2 garlic cloves
• 1 handful dill (5 g)
• 2 tbsp olive oil
• pepper
• 50 ml alcohol-free white wine
• 150 ml milk (3.5% fat)
• 6 tbsp goat cream cheese (120 g; 45% fat in dry matter)
• 1 organic lemon

Instructions

1. 1. Wash the zucchini thoroughly. Trim the ends. Use a spiralizer to create long noodle strips. Sprinkle salt over them. Place the strips in a colander over a bowl. Let them sit for ten minutes to release water.
2. 2. Rinse the salmon fillet. Pat it dry with a kitchen towel. Cut the fish into small, bite-sized cubes. Peel the shallots and garlic. Dice both finely. Wash the dill. Shake off excess water. Reserve a few sprigs for garnish. Finely chop the remaining dill.
3. 3. Heat oil in a large pan. Season the salmon cubes with salt and pepper. Fry the fish for three to four minutes over medium heat. Remove the salmon from the pan and set it aside. Squeeze the zucchini strips slightly to remove excess water. Add them to the pan along with the shallot and garlic cubes. Sauté the vegetables for five minutes. Deglaze with white wine. Let the liquid reduce slightly.
4. 4. Add the milk and cream cheese to the pan. Stir everything well. Simmer the sauce for three to four minutes over low heat. Return the chopped dill and salmon cubes to the pan. Toss everything briefly. Season with salt and pepper. Divide the zucchini noodles onto plates. Wash the lemon. Cut it into wedges. Garnish the dish with the remaining dill and lemon wedges.

Nutrition per serving

• kcal: 420
• Protein: 34 g · Fett/Fat: 25 g · Carbs: 11 g