Creamy spaghetti with wild salmon, leaf spinach, fresh mushrooms and garlic

Ingredients for 1 servings:

• 125g spaghetti
• 75 g spinach
• 4 mushrooms, fresh
• 75 g wild salmon fillet(s) or similar
• 175 ml chicken broth
• 175 ml milk
• 2 tbsp olive oil
• 1 tbsp garlic butter
• 1 tsp butter
• Salt and pepper, black

Instructions

Working time approx. 3 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Variation with fried fish or shrimp

First, put the olive oil, butter, and garlic in a pot. Melt briefly over high heat, then add the salmon and mushrooms (or shrimp or similar if you like). Sear the salmon for about 3 minutes, don’t forget to season with salt and pepper, then remove the salmon and mushrooms from the pot and place them on a plate for later use. Now add the chicken stock and milk to the pot and bring to a boil briefly over medium heat. Break the spaghetti in half (if you’re making multiple batches, it should work with unbroken spaghetti too) and add it to the pot. Let the whole thing simmer for about 10-15 minutes over medium heat, stirring occasionally. After about 10 minutes, the spaghetti should have almost completely absorbed the liquid and should be al dente. Add the spinach and stir it into the creamy spaghetti. Finally, add the salmon and mushrooms and the meal can be served directly from the pot.