- oil for salmon: 0.5 tsp
- salmon: 250 g
- oil for vegetables: 0.5 tsp
- leeks: 2 piece(s)
- carrots: 5 piece(s)
- cremefine 7%: 125 ml
- vegetable broth: 150 ml
- Exquisa Fitline: 100 g
- fresh parsley: 0.5 bunch(es)
- lime or lemon juice: 1 tbsp
- salt: 1.5 pinch(es)
- pepper: 1 pinch(es)
Heat oil in a pan and gently roast the salmon.
Chop the vegetables into small pieces and roast them with oil as well.
Deglaze with the cream and vegetable broth and let simmer for about ten minutes.
Take the pot of the stove and stir in parsley and cream cheese. Season to taste with salt and pepper.
As soon as the salmon is ready sprinkle some lime juice over it and season as well.
Arrange nicely and garnish with fresh parsley.