John Myers
Lemon Spaghetti with Salmon
The perfect lemon spaghetti with salmon recipe with a picture and simple step-by-step instructions.
- 500 g Broccoli
- 500 g Spaghetti
- 500 g Skinless salmon fillet
- 200 g Cream cheese
- 150 ml Milk
- 1 Onion
- 1 Lemon grated zest and juice
- Lemon wedges for garnish
- Olive oil
- Salt, pepper, sugar
- Clean and wash the broccoli and cut into small florets. Peel onion and chop finely. Rasp off the peel of a lemon, then cut in half and squeeze out the juice. Wash the fish, pat dry, cut into pieces, season with salt and pepper.
- Sweat the onion cubes lightly in a little oil. Deglaze with milk and add the cream cheese. Stir into a smooth sauce and add the lemon zest and juice. If the sauce is too thick, add some of the pasta water. Season to taste with salt, sugar and pepper.
- In the meantime, cook the pasta in boiling salted water according to the instructions on the package. Add the broccoli florets about 5 minutes before the end of the cooking time.
- Fry the salmon pieces in a little oil for 3-4 minutes while turning
- Drain the pasta and broccoli, drain and mix with the lemon sauce. Serve with the fried salmon and garnish with lemon wedges.
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