Salmon pan with zucchini, peppers and dill

Ingredients for 3 servings:

• 250 g salmon, frozen
• 2 small zucchini, sliced
• 1 bell pepper(s), diced yellow
• 1 red bell pepper(s), diced
• 1 large onion(s), finely diced
• 3 tbsp olive oil
• 300 ml sweet cream, unwhipped
• 2 handfuls of dill, washed and chopped
• 250g tagliatelle
• some vegetable broth
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

delicious and colorful + quick to prepare

Thaw frozen salmon fillet for about 30 minutes, roughly dice, and set aside. Sauté diced onion in hot olive oil. Add bell pepper and zucchini and simmer in their own juices for about 10 minutes on high heat. Season with salt, pepper, and vegetable stock. Stir cream into the vegetables. Bring everything to a boil briefly. Add salmon cubes and let simmer, covered, for about 7 minutes (do not overcook, as curdling may occur). Stir in plenty of dill before serving. Tagliatelle (ribbon pasta), cooked al dente in vegetable stock, is delicious. Enjoy with a glass of white wine.