Salmon in dill cream sauce with courgette noodles

Salmon in dill cream sauce with courgette noodles: a creamy low-carb recipe with salmon fillet, courgette, fresh dill and cream. Quick to make and easy for everyday cooking.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 520 kcal per serving
• Protein: 38 g
• Fat: 36 g
• Carbs: 10 g

Ingredients

• 250 g wild salmon fillet
• 2 courgettes
• 150 ml whipping cream
• 1 onion
• 1 bunch of dill

Method

You’ll need: frying pan · spiralizer · chopping board · knife

1. Spiralise the courgettes into courgette noodles. Cut the salmon fillet into even cubes and finely chop the dill.
2. Finely chop the onion and fry in a hot frying pan in a little olive oil until translucent to lightly golden.
3. Add the cream and dill to the onion and heat briefly until a creamy sauce forms. Season to taste with salt and pepper.
4. Add the salmon cubes to the sauce, reduce the heat and let the fish cook gently until it is cooked through and still juicy.
5. Add the courgette noodles to the pan and fold them in only briefly so they warm through but still keep some bite.
6. Serve straight away and finish with a little fresh dill on top if you like.

Good to know

When you want something creamy but not heavy, this dish is just right. It's on the table quickly and tastes gentle, fresh and well rounded.

Swaps

Salmon → trout (also provides protein and omega-3 fatty acids); cream → coconut milk (dairy-free and creamy); onion → shallot (milder in flavour, similarly aromatic); courgette noodles → kohlrabi ribbons (also provides fibre, different texture)

Allergens

Contains fish and milk. Usually well suited to children if the salmon is fully cooked and mildly seasoned; in pregnancy, cook the salmon right through and avoid raw or not fully heated fish.