Grate the courgette and carrots, chop onion and garlic. Fry all the vegetables in a bit of oil for about 5 minutes.

Push the vegetables over to one side of the frying pan and fry the salmon in the empty space.

Dissolve the stock cube in the water and add to the frying pan together with creme fraiche and dill. Let simmer for a couple of minutes.

Serve with pasta and a couple of lemon wedges!