Cloak tender salmon in a creamy garlic and lemon sauce with quick-cook spaghetti and wilted spinach. Garnished with fresh herbs and grated Italian hard cheese, for a weeknight supper!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||4.6 g|
|Protein||12 g||40.4 g|
|Salt||0.9 g||3.02 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once the pan is hot, add the salmon fillets with a generous pinch of salt and pepper and cook for 1-2 min on each side or until starting to colour
Meanwhile, add the quick cook spaghetti to a pot of boiled water with the spinach and a large pinch of salt and bring to the boil over a high heat
Cook the spaghetti for 2-3 min or until cooked with a slight bite and the spinach has wilted
Once done, drain the spaghetti and spinach, reserving a cup of the starchy pasta water
Dissolve 1/2  Knorr vegetable stock cube in 150ml [250ml] boiled water
Once the salmon fillets are starting to colour, add the roasted garlic paste and the juice of the lemon[s] (watch out for any pips!) and cook for 2-3 min further or until the salmon is cooked through
Note: Please make sure you cook your fish thoroughly (until piping hot!) as cooking equipment varies
Once the salmon is cooked through, flake into bite-sized pieces in the pan
Chop the dill and chives roughly, including the stalks
Add the vegetable stock and clotted cream to the flaked salmon and gently stir it all together
Add the drained spaghetti and spinach and give everything a good mix up until the pasta is fully coated in the sauce
Season with a generous pinch of black pepper – this is your salmon, dill & lemon spaghetti
Tip: Add a splash of the reserved starchy pasta water if it's looking a little dry
Serve the salmon, dill & lemon spaghetti and garnish with the grated Italian hard cheese and chopped dill & chives