Whole wheat spaghetti salmon

Ingredients for 2 servings:

• 200 g whole wheat spaghetti
• 200 g salmon
• ½ lemon(s), juice
• 1 tbsp rapeseed oil
• 1 onion(s)
• 2 tbsp flour
• 100 ml broth
• 100 ml milk
• ½ cup sour cream, approx. 100 g
• 1 large garlic clove(s)
• 2 tsp salt
• ½ tsp black pepper
• ½ bunch of dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Salmon sauce, low-calorie, healthy, filling

Cook the spaghetti until al dente. Wash the salmon, pat dry, and drizzle with lemon juice. Finely chop the onion and fry in rapeseed oil. Add the flour and brown it, stirring constantly. Deglaze with the broth, reduce the sauce, and add the milk. Let it simmer for a while. Meanwhile, dice the salmon and mince the garlic. Add the sour cream, salmon, garlic, and seasonings to the sauce and simmer for 5 minutes over low heat. Finally, chop the dill, add it, and season to taste. I recommend blanched broccoli as a side dish. 550 kcal per serving.