Creamy-fiery salmon spaghetti with fresh herbs and vegetables

Ingredients for 2 servings:

• 350 g salmon fillet(s)
• 300g spaghetti
• 1 onion(s)
• 1 handful of cherry tomatoes
• 1 handful of frozen vegetables (floret mix), or just broccoli
• 2 spring onions
• some salt and pepper
• e.g. butter
• 2 tbsp tomato paste
• 2 tbsp cream cheese (I used Sweet Thai from the cheese counter)
• some Parmesan
• some parsley, fresh
• some spice mix, very hot
• some spice mix (vegetable all-rounder), Mediterranean
• some spice mix (salmon spice)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Place spaghetti in salted water. Dice the salmon, dice the onion, halve the cherry tomatoes, slice the spring onions into rings, halve the florets, and chop the parsley. First, sauté the onions in butter until translucent, then add the salmon, followed shortly thereafter by the remaining vegetables. Season well. Then add tomato paste, 100 ml of pasta water, and the cream cheese, and bring to a boil briefly. Drain the pasta and mix with the rest of the pasta. Fold in the parsley and serve on a plate with a sprinkle of Parmesan cheese. This all goes really quickly; the cooking time is short, so the salmon stays moist and the vegetables still crisp.