Spaghetti with salmon cream sauce

Ingredients for 4 servings:

• 500g spaghetti
• 2 onions
• 1 clove(s) garlic, alternatively garlic powder
• 2 can/n tomatoes, chunky, more if desired
• 500 g salmon fillet(s), (frozen), thawed beforehand
• 1 cup of cream
• 1 cup herb cream cheese
• some salt and pepper
• some paprika powder
• oil
• some milk
• possibly fish sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Heat the oil in a large pan, roughly chop the onions and garlic (or use garlic powder instead) and fry until golden brown. Now add the chopped tomatoes. If you like it a bit more tomatoey, use an extra can. Add pepper, salt, and paprika, and maybe a few dashes of fish sauce—careful, it’s very salty! Once everything has reduced, deglaze with the cream, add the herb cream cheese to the pan, and let it melt. The salmon should ideally be thawed overnight in the refrigerator; if necessary, the salmon, still in its plastic wrap, can also be thawed in lukewarm (not hot!) water. Cut the salmon into large pieces and cook in the sauce for about 5-10 minutes, adding a little milk if necessary. Season with salt and pepper. Meanwhile, cook the pasta according to the package instructions. Plate the spaghetti with the sauce.