Spaghetti with salmon

Description

The recipe won't take much time. When serving, you can additionally sprinkle the spaghetti with ground black pepper. I also like to add grated Parmesan to this pasta. As for wine, it perfectly enhances the flavor of the salmon, but in principle, you can omit the wine. This dish takes no more than half an hour to prepare, especially if you make the sauce while the pasta is cooking. Serve hot.

Instructions

1. 1

   Step 1

   Bring water to a boil and cook the spaghetti until al dente (slightly undercooked).

2. 2

   Step 2

   Meanwhile, season the salmon fillet with a little salt and pepper, and fry it in a mixture of vegetable and butter for 3 minutes on each side.

3. 3

   Step 3

   Remove the fish from the pan. Finely chop the onion and garlic, then sauté them in the same pan, adding white wine (optional). Pour in the cream. Bring the cream to a boil.

4. 4

   Step 4

   Cut the fish into small pieces, removing the skin. Return the fish to the pan and add lemon zest.

5. 5

   Step 5

   Cut the zucchini into thin strips or grate on a Korean carrot shredder, finely chop the sugar snap pea pods, and add the vegetables to the spaghetti during the last few minutes of cooking. Then drain the spaghetti with vegetables in a colander. Reserve half a cup of the pasta water.

6. 6

   Step 6

   Add the water and vegetable spaghetti to the pan with the fish, pour in the lemon juice, and cook for about two minutes.

7. 7

   Step 7

   Arrange the dish on plates and sprinkle with grated Parmesan or another cheese to taste.