Salmon noodle pan

Ingredients for 2 servings:

• 100g penne
• 1 onion(s)
• 1 bunch of spring onions
• 1 lemon(s), untreated
• 250 g salmon fillet(s) (wild salmon)
• 3 tbsp herb cream cheese, light
• 1 tsp vegetable broth, instant
• salt and pepper
• n. B. Dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low-calorie, quick and easy

Cook the pasta in salted water according to the package instructions. Peel the onions, trim the spring onions, and slice both into rings. Grate about two teaspoons of lemon zest and squeeze half the lemon. Thaw the salmon fillet, rinse, pat dry, and cut into cubes. Heat the oil in a non-stick pan and fry the salmon cubes all over for about two to three minutes. Then remove the wild salmon from the pan and sauté the onion rings in the cooking juices for about three to four minutes. Season the vegetables with the cream cheese, lemon zest, and three to four tablespoons of lemon juice. Season well with salt, pepper, and vegetable stock powder. Stir in the pasta and salmon cubes and cook briefly. Serve hot, garnished with dill, if desired. One portion has 12 ProPoints.