- 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
- 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.
Serve on its own or with steamed vegetables or salad. Instead of salmon, trout also works well in this recipe.