Salmon and zucchini pan

Ingredients for 2 servings:

• 500 g zucchini (2 medium-sized)
• 300 g salmon fillet(s)
• 1 onion(s)
• 250 ml vegetable stock
• 200 ml sweet cream
• ½ package parsley, frozen
• 2 tsp mustard
• 1 ½ tbsp flour
• salt and pepper
• lemon juice
• Maggi

Instructions

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

Wash the zucchini, halve it lengthwise, and cut into 4-5 mm slices. Finely dice the onion and sauté in a little oil. Add the zucchini slices and fry for 2-4 minutes. Sprinkle with flour and fry briefly. Add the cream, vegetable stock, and mustard. Cover and sauté for about 8 minutes. Cut the salmon fillet into 2.5 cm cubes, add to the zucchini, and continue sautéing over low heat for 7-8 minutes. Season with salt, pepper, lemon juice, and Maggi sauce. Stir in the parsley before serving. Serve with rice.