Spaghetti with vegetables and fried salmon

Ingredients for 3 servings:

• 250 g salmon, frozen or fresh
• 3 cloves garlic
• 5 tbsp olive oil
• 250g spaghetti
• 10 cocktail tomatoes
• 1 zucchini
• 10 basil leaves
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Boil the water for the spaghetti. First, cut the salmon into small pieces and fry it in a pan with 1-2 tablespoons of olive oil and the finely chopped garlic. Make sure the salmon stays moist and doesn’t get too dry. Then remove the salmon from the pan and set aside. As soon as the water for the spaghetti is boiling, add salt and the spaghetti. It’s important that the spaghetti is only cooked al dente, as it will continue to cook in the pan. In the meantime, halve the cherry tomatoes and slice the zucchini. Sauté both in the pan with the remaining olive oil until the zucchini is cooked but still firm to the bite. As soon as the spaghetti is cooked, add it to the vegetables in the pan, along with the salmon. Mix everything well and season with salt and pepper. Finally, tear the basil leaves into small pieces and add them.