Spaghetti with salmon and peas

Name: Spaghetti with salmon and peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Salmon fillet, without skin; 3 TABLESPOONS Lemon juice; 1 Shallot; 250 g Spaghetti; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 250 g Whipped cream; 1 TEASPOON Instant vegetable stock; 150 g frozen peas; 1/2 bunch Dill; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon wedges

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Salmon fillet, without skin
3 TABLESPOONS Lemon juice
1 Shallot
250 g Spaghetti
7-10 Tbsp Salt
1 TABLESPOON Oil
250 g Whipped cream
1 TEASPOON Instant vegetable stock
150 g frozen peas
1/2 bunch Dill
7-10 Tbsp white pepper
7-10 Tbsp Lemon wedges

Directions

1
Wash the salmon, dab dry and cut into cubes. Sprinkle with 2 tablespoons of lemon juice. Peel and finely dice the shallot. Cook pasta in salted water according to package instructions. Heat the oil in a pot, fry the shallot in it.
2
Add salmon, fry briefly. Add cream and 150 ml water, bring to the boil once, stir in broth. Cook for 3-4 minutes over medium heat, add peas for the last 2 minutes. Wash the dill, dab dry, put something aside for garnishing. Finely chop the rest. Stir the dill into the sauce. Season to taste with salt, pepper and 1 tablespoon lemon juice. Drain the pasta and let it drain. Serve the pasta mixed with the sauce.
3
Finely chop the rest. Stir the dill into the sauce. Season to taste with salt, pepper and 1 tablespoon lemon juice. Drain the pasta and let it drain. Serve the pasta mixed with the sauce. Garnish with dill and lemon wedges