Vegetable Noodles with Salmon

Ingredients

• 100 g whole‑grain spaghetti
• Salt
• 1 small eggplant
• 1 onion
• 2 Garlic cloves
• 5 tomatoes
• 3 tbsp olive oil
• 3 tbsp tomato paste (15 g each)
• Pepper
• 0.5 tsp dried thyme
• 2 tbsp green olives (pitted; 15 g each)
• 100 g feta cheese (45% fat in total)
• 1 Zucchini
• 200 g Salmon fillet
• chili flakes
• a handful basil leaves

Instructions

1. 1.

   Cook spaghetti in boiling salted water according to package instructions for 9–11 minutes until al dente. Drain and set aside.

2. 2.

   Meanwhile, peel, wash and dice the eggplant. Peel and finely chop the onion and garlic. Wash and dice the tomatoes.

3. 3.

   Heat 1 tbsp olive oil in a large pan over medium heat. Sauté onion and garlic for 3 minutes. Add eggplant and tomatoes and cook for 5 minutes. Stir in tomato paste and cook for 2 more minutes. Add 100 ml water, stir well, and season with salt, pepper and thyme.

4. 4.

   Simmer the sauce on low heat for 5 minutes. Slice olives into rounds and crumble feta. Fold both into the sauce.

5. 5.

   Meanwhile, peel and wash the zucchini. Use a spiralizer or vegetable peeler to cut it into fine noodles.

6. 6.

   Heat the remaining olive oil in another pan. Pat salmon dry, cube it, and sauté the cubes over medium heat for 5–7 minutes. Season with salt, pepper and chili flakes. Wash basil leaves and shake them dry.

7. 7.

   Add the spaghetti and zucchini noodles to the tomato‑eggplant sauce and mix well. Plate the noodles, top with salmon cubes, and garnish with basil leaves.