This quick and healthy dish is a tasty way to eat more oily fish
30 minutes
Serves 2
Recipe by: Sarah Drabble | Healthy You Editor
Inspired by Swedish gravlax, you can net one of your recommended 2 portions of fish each week with this tasty recipe – and regularly eating fish is linked with a lower risk of bowel cancer.
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Recipe by: Sarah Drabble | Healthy You Editor
Inspired by Swedish gravlax, you can net one of your recommended 2 portions of fish each week with this tasty recipe – and regularly eating fish is linked with a lower risk of bowel cancer.
Share
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Print
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Ingredients
2 fillets of salmon, fresh or frozen (about 110g per fillet)
150g dried wholewheat spaghetti
100g fat-free Greek yoghurt
3 sprigs fresh dill, chopped, or 1–2 teaspoons dried dill
½ lemon, juice and zest
Freshly ground black pepper
160g spinach, fresh or thawed from frozen
CALORIES: 561
FAT: 19.1g
5 A DAY: 1
SALT: 0.5g
SUGAR: 6.1g
Method
Preheat the oven to 180°C/Fan 160°C.
Place the salmon on a large piece of tin foil, add a tablespoon of water and wrap in a loose parcel. Bake in the oven for about 15 minutes (this may take longer if you are using frozen fillets).
While the salmon is in the oven, cook the spaghetti in a pan of boiling water according to the packet instructions. Once cooked, remove from the heat, drain the water and set aside in the covered pan.
Spoon the Greek yoghurt into a mixing bowl, then stir in the dill, lemon juice and zest and black pepper.
When the salmon is cooked, place the fillets onto a plate and shred using a fork. Be sure to discard any bones or skin. Add the shredded salmon to the yoghurt mixture and combine.
Stir the salmon and yoghurt mixture and the spinach through the spaghetti. Then return to the hob, on a low heat for 2–3 minutes, until warmed through. Remove from the heat and serve.
Top tip
Serve on its own or with steamed vegetables or salad. Instead of salmon, trout also works well in this recipe.