Spaghetti with Salmon and Vegetables

For the Spaghetti with Salmon and Vegetables, bring plenty of salted water to a boil in a large pot. Cook spaghetti in boiling salted water according to package directions until al dente.

Meanwhile, squeeze the lemon juice from half a lemon. Wash and dry the parsley, pluck out the leaves and chop finely.

Mix eggs, whipping cream, lemon juice, Parmesan cheese and parsley in a bowl and season with salt and pepper.

Peel the young onion and cut into fine rings. Wash the bell bell pepper, cut in half, remove the core and chop finely. Peel garlic and chop finely. Wash salmon fillet, pat dry and cut into bite-sized pieces.

Heat butter in a pan and sauté spring onions in it. Add bell bell pepper and fry for 2 minutes. Add salmon and garlic and continue to fry for 2- 3 minutes over low heat.

Drain the finished spaghetti in a colander, drain very briefly and immediately add to the salmon and vegetable mixture and mix well. Pour the egg mixture over the top and stir.

Remove the pan from the heat, do not boil any more just let it stand for 2-3 minutes, if necessary season with salt and pepper.

To serve, spread the fine dish in warmed plates, garnish with lemon slices and parsley and serve immediately.

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