Pasta – salmon – broccoli – pan

Ingredients for 2 servings:

• 400 g broccoli, frozen or fresh
• 150 g salmon fillet(s)
• 100 g pasta (wholemeal or regular)
• 1 carrot(s), grated
• 2 garlic cloves, grated or crushed
• 50 g cauliflower, frozen or fresh
• 2 tbsp mustard
• 100 ml milk
• 3 stalks of basil, parsley or fresh herbs
• 1 tbsp oil (rapeseed oil)
• 2 tsp salt
• ¼ cube of meat broth, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

You will need: 1 pot for the broccoli and cauliflower, 1 pot for the pasta, and 1 pan for frying. First, cook the frozen broccoli and cauliflower – if you prefer, all in pot 1 – in lightly salted water until al dente. The pasta can also be cooked in salted water until al dente. Finely grate the carrot and garlic. Heat a pan with the oil, then fry the grated carrot and garlic. Once the carrot and garlic are nicely fried (after about 5-8 minutes, until the carrot turns a little brighter orange and the pleasant garlic aroma is distributed throughout), add the chopped salmon and continue frying so that the garlic can infuse everything. Sauce: Place half of the broccoli and cauliflower in a bowl with the milk, mustard, herbs, and the meat stock cube grated over the top. Blend until thoroughly sauced using an immersion blender. Finally, simply add the remaining broccoli and cauliflower and the sauce to the pan with the fish, fry briefly and serve with the pasta.