Salmon and zucchini pan

Ingredients for 2 servings:

• 300 g pasta (mini penne rigate)
• 2 ports. Salmon fillet(s), frozen
• 1 zucchini
• 1 bunch of spring onions
• 1 cup sour cream
• Lemon pepper and lemon salt
• salt and pepper
• olive oil
• a few sprigs of dill, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water until al dente, drain, and rinse under cold water. Wash, peel, and deseed the zucchini, then cut into small pieces. Trim, wash, and finely slice the spring onions. Fry the salmon fillets in a pan with two tablespoons of olive oil, seasoning with lemon salt and lemon pepper while cooking. Once the fillets are cooked, cut them into small pieces, add the zucchini and spring onions, and sauté until the zucchini is translucent but still slightly firm to the bite. Then add the pasta, mix everything together, and stir in the sour cream. Season well with salt and pepper, adding fresh dill if desired, and serve.