Looking for a delightful pasta dish that's both satisfying and nutritious? Spirali Salmon is the perfect choice! This dish combines the tender, flaky goodness of fresh salmon with the comforting texture of spirali pasta, all tossed with a few fronds on top.
Ingredients
1 salmon fillets
1 tsp ground coriander
A pinch of sea salt and freshly ground black pepper
60ml olive oil
1 fennel chop & use fronds - top part
225 grams spirali pasta
2 tbsp butter
2 shallots & garlic cloves thinly sliced
225g cream cheese
250ml whole milk
125g frozen peas, defrosted
1 lemon, zested and juiced
Instructions
- Season the salmon with the coriander, salt, and pepper.
- Heat half of the oil in a saucepan and cook the salmon, skin side-up, until cooked through, about 8 minutes. Transfer to a plate to cool slightly, then remove and discard the skin. Flake the salmon into bite-sized pieces and season with salt.
- Bring a large saucepan of water to a boil. Add the spirali pasta and cook until al dente, 6 minutes, then drain, reserving 125 ml of the cooking liquid
- Heat the remaining oil and butter and add the shallots and garlic and cook until slightly caramelized.
- Add the cream cheese and milk and stir for about 2 minutes.
- Stir in the flaked salmon, the pasta and its cooking liquid, and add the peas.
- Zest in the lemon and squeeze in its juice, then season with salt and pepper.
- Finely chopped a few fennel fronds and stir them in.