Spaghetti with salmon and lemon sauce

Ingredients for 4 servings:

• 400g spaghetti
• 250 g salmon fillet(s), fresh
• 2 shallots
• 1 tsp olive oil
• 150 ml vegetable stock
• some lemon peel, grated from an untreated lemon
• 100 g low-fat cream cheese
• 1 bunch of dill
• Salt and pepper, from the mill

Instructions

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

Cook the spaghetti in plenty of boiling salted water until al dente. Rinse the salmon, pat dry, and cut into strips. Peel and finely dice the shallots. Heat the oil in a pan and sauté the shallots until translucent. Add the salmon strips and fry for about 2 minutes. Remove from the pan and set aside. Deglaze the pan with vegetable stock. Add the lemon zest and stir in the cream cheese. Rinse the dill, shake dry, and chop. Add to the cream cheese sauce. Season with salt and pepper. Drain the pasta and fold in the lemon sauce. Divide among plates and arrange the salmon on top of the pasta. Sprinkle some lemon zest over the pasta, if desired.