Spaghetti with salmon and broccoli in creamy sauce

Fry the salmon fillet in olive oil until cooked. Be sure to salt and pepper to taste.

We boil broccoli. Don't forget to salt the water! Drain the water and let it cool a bit. It's better if the broccoli has large green florets and small stems.

Let the fish cool a bit, then break the fillet into small pieces, removing the bones.

In a deep skillet, we add salmon fillet cut into small pieces and broccoli broken into smaller florets, season with salt and pepper to taste, and simmer for a couple of minutes—no longer needed. Then we thoroughly mix the contents of the skillet and add cream. The richer the cream, the tastier it will be. You can add 300 ml of cream or half a liter; it won't be worse. It's important that we end up with a creamy consistency rather than a completely liquid sauce.

We cook spaghetti. After they are cooked, we drain them, add butter, and mix.

Now we place the spaghetti on a plate, top it with our creamy salmon and broccoli sauce. Then we sprinkle it with grated Parmesan. Now for the decoration that not only gives the dish a bright beautiful look but also significantly enhances the flavor bouquet: we sprinkle the cream with red caviar and herbs. Don't sprinkle so much caviar that it forms an even layer, just like with the herbs.