Spaghetti salmon parcels

Ingredients for 2 servings:

• 200 g salmon, frozen
• 300g spaghetti
• 3 spring onions
• 1 can tomato(s) (Pizza tomatoes)
• 1 tbsp tomato paste, seasoned
• 2 tsp olive oil
• salt and pepper
• Cayenne pepper
• n. B. herbs, chopped
• 1 pack of crayfish (crayfish tails)

Instructions

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

makes a big impact and requires little work

Cook the pasta for only half the cooking time. In the meantime, thinly slice the spring onions and sauté in olive oil. Briefly sauté the tomato paste and stir in the canned tomatoes. Season to taste and stir in the crayfish tails and herbs, if desired. Mix the drained pasta with the tomato sauce. Clean, acidify, and salt the thawed salmon fillet. Place half of the pasta on each of two large sheets of parchment paper (aluminum foil also works), then place the salmon fillet on top. Fold the paper over the pasta and seal it tightly (e.g., with kitchen string). Cook in a preheated oven at 200°C for about 15 minutes. Note: Be careful when opening, it’s extremely hot! And it’s incredibly delicious!