Salmon cream sauce with spaghetti

Ingredients for 2 servings:

• 200g spaghetti
• 150 g salmon slices
• 1 dashes lemon(s)
• 1 tbsp butter
• 1 tbsp, leveled flour
• 1 large onion(s)
• 200 ml cream
• some white wine, if desired
• some milk
• 1 small bunch of dill
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with béchamel sauce

Bring a pot of salted water to a boil for the spaghetti. Once the water is boiling, cook the spaghetti according to the package instructions and begin making the sauce. Drizzle the salmon with lemon juice. Finely dice the onion. Melt the butter in a pan, add the diced onion, and let it soften. Stir in the flour and wait a while. Then deglaze with white wine or cream. If the roux becomes too thick, add a little more milk. Now add the salmon to the sauce, season with dill, and taste. After about two more minutes, the sauce is ready. Drain the spaghetti, drizzle with butter, and serve with the sauce.