Wild salmon in wild garlic cream sauce with spaghetti

Ingredients for 2 servings:

• 200 g wild salmon fillet(s), cut into cubes
• 3 spring onions, in rings
• ½ organic lemon(s), zest and juice
• 1 handful of wild garlic, cut into strips
• 1 handful of cocktail tomatoes, halved
• 100 ml cream
• 50 ml white wine
• 50 ml vegetable stock
• 1 tbsp oil, neutral
• 1 tsp sugar
• e.g. salt and pepper
• 150g spaghetti

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook spaghetti in salted water “al dente” according to the package instructions. Meanwhile, drizzle the salmon cubes with lemon juice. Add the lemon zest, pepper, and salt. Then fry in a non-stick pan with the spring onions in oil for about 5 minutes. Deglaze with the white wine and reduce briefly. Add the cream and stock and bring to a boil. Season with pepper, salt, and sugar. Then add the wild garlic and tomatoes and simmer for about 5 more minutes. Arrange the spaghetti on plates and pour the salmon and wild garlic sauce over the pasta.