- 2 fillets of salmon, fresh or frozen (about 110g per fillet)
- 150g dried wholemeal 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
- 30 minutes
- 5 A DAY:
- 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.
Serving suggestion: Serve on its own or with some steamed vegetables or salad.
Instead of salmon, trout also works well in this pasta recipe