Salmon and Spinach Pasta
Pasta with tender salmon and spinach in a creamy sauce – a quick, festive dinner.
- Prep time
- Prep time: 5 min
- Cook time
- Cook time: 18 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Spaghetti400 g
- Salmon fillet300 g
- Spinach150 g
- Cream200 ml
- Garlic1 clove
- Lemon0.5 piece
- Olive oil1 tbsp
- Salt
- Black pepper
Preparation
- 1
Bring a pot of salted water to the boil and cook the pasta al dente according to the packet.
- 2
Fry the diced salmon with garlic in the oil for 3 min. (5 min)
- 3
Pour in the cream, fold in the spinach and let it wilt for 2 min. Season with salt, pepper and lemon.
- 4
Toss the pasta through the sauce and serve immediately.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Spinach is in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 3 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?With around 75 g of meat or fish per serving, this dish is above the average meat meal in Western Europe (approx. 60 g).
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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