One Pot Pasta with Spinach and Salmon

Ingredients for 2 servings:

• 250 g pasta
• 300 g salmon
• 250 g spinach, fresh
• 1 onion(s)
• 100 g Parmesan
• 2 cloves garlic
• 1 small chili
• 2 lemons
• 450 ml vegetable stock
• 200 ml cream
• 100 ml white wine
• 1 tbsp, heaped herb cream cheese
• Paprika powder, sweet
• salt and pepper
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Done quickly and with little effort.

Wash the salmon, pat dry, cut into cubes, place in a bowl, and marinate with salt, pepper, 1 garlic clove, olive oil, lemon juice, and lemon zest for about 15 minutes. Trim the spinach. Chop the onions. Finely chop the rosemary, chili, and remaining garlic. Briefly sauté the salmon with the marinade in a wide pot. Remove the salmon and set aside wrapped in aluminum foil. Sauté the onions and seasoning mix. After 5-7 minutes, deglaze with white wine. Add the pasta and vegetable stock. Add the remaining ingredients, except the salmon, to the pot and season well with salt. Cover and cook the pasta for about 10-15 minutes according to the package instructions. 5 minutes before the end of the cooking time, add the salmon with its juices in the aluminum foil. Stir gently occasionally. Before serving, remove the thyme sprig and sprinkle with a little Parmesan cheese, if desired.