Spaghetti with salmon

Ingredients for 4 servings:

• 200 g salmon, diced
• 500g spaghetti
• 1 onion(s), finely chopped
• 1 bell pepper(s), red, finely chopped
• 1 small zucchini, finely diced
• 1 medium-sized tomato(s), diced
• 20 g butter
• 0.1 liter white wine, dry
• 1 clove(s) garlic, finely chopped
• 0.1 liter of sweet cream
• some water
• 1 bunch parsley, flat, chopped
• salt and pepper

Instructions

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

Finely chop the onion. Cut the zucchini and bell pepper into thin strips. Sauté the vegetables in neutral oil, preferably sunflower oil, and fry lightly. Cook the pasta according to the package instructions until al dente. Deglaze with the white wine, reduce the heat, and add the water. Season with salt and pepper, add the finely chopped garlic, and finely chopped tomatoes. Stir the butter into the mixture and add the salmon, which has been cut into 1.5 cm cubes. Mix in the cream and cook for 1-2 minutes to prevent the fish from drying out and ensure it is still slightly translucent. Finally, sprinkle the parsley over the pasta. Mix the mixture with the pasta and let it rest for about 2 minutes. Serve on plates and serve.