Sauté the salmon briefly in olive oil and remove from the pan. Sauté the very finely chopped onions and garlic cloves in the same fat until translucent and add the spring onions. Now add the peas and broccoli (I always let both thaw a bit) and deglaze with broth.
The vegetables should be well covered with liquid. Prepare the pasta as usual.
In the meantime, stir half the package of lobster soup paste into the vegetables, add the cream cheese and horseradish as well. Now the salmon may also return to the pan and get hot. Season with salt, pepper and chili powder and serve with the pasta.
