Zucchini and carrot spaghetti in salmon cream sauce

Ingredients for 2 servings:

• 2 zucchinis
• 6 carrots
• 250 g salmon
• 400 ml cream
• 1 onion(s)
• 1 garlic clove(s)
• 100 ml white wine
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Spaghetti made from carrots and zucchini, low carb, gluten-free

First, finely chop the onion and garlic. Next, prepare the carrot and zucchini spaghetti – ideally using a julienne cutter. If you don’t have one, you can use a vegetable peeler to cut thin slices and then halve or third them if desired. Heat oil in a pan and sauté the onion. Meanwhile, cut the salmon into edible pieces. Then, fry the salmon and garlic in the pan. Deglaze with white wine. Bring to a boil briefly and add the cream. Cook the zucchini and carrot spaghetti for 8-10 minutes. Season with salt and pepper and serve.