Creamy Salmon Pasta

1. 1 Spaghettipack 450 g ≈ $1.40 60 g
2. 2 Salmon filletpack 400 g ≈ $10.50 120 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 60 ml
4. 4 Garlic≈ $10.00 per kg 4 g
5. 5 Fresh spinachpack 150 g ≈ $2.50 50 g
6. 6 Parmesanpack 200 g ≈ $6.00 12 g
7. 7 Lemon≈ $4.65 per kg 20 g
8. 8 Olive oil 5 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook spaghetti¹ in salted water for 8–10 minutes until al dente, reserving ½ cup pasta water.

2. Cut salmon² into 2 cm cubes, mince the garlic⁴, and zest a little lemon⁷.

3. Sear salmon² in olive oil for 2–3 minutes until just opaque outside but still tender inside.

4. Add garlic⁴ and spinach, cooking 1 minute until the greens wilt.

5. Pour in cream³, add lemon⁷ zest, Parmesan⁶, and 2–3 tbsp pasta water, simmering 2 minutes until slightly thickened.

6. Toss sauce with spaghetti¹, season with salt and pepper, and serve when evenly coated.