Spelt pasta with creamy lemon and wild salmon

Spelt pasta with creamy lemon and wild salmon: wholemeal pasta, smoked wild salmon, lemon, soured cream and fresh dill make a quick, creamy pasta dish.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 580 kcal per serving
• Protein: 34 g
• Fat: 20 g
• Carbs: 65 g

Ingredients

• 100g wild salmon (smoked) (organic if possible)
• ½ unwaxed lemon (juice and a little zest)
• 100g dried wholemeal spelt pasta
• 2 heaped tbsp soured cream or crème fraîche
• 1 dash of olive oil
• Salt and pepper
• 1 handful of fresh dill

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · grater · wooden spoon

1. Cook the wholemeal spelt pasta in plenty of salted water until al dente. Keep back a little of the cooking water and drain the pasta.
2. Meanwhile, wash the unwaxed lemon in hot water, finely grate a little zest and squeeze out the juice. Roughly chop the fresh dill and tear the smoked wild salmon into pieces.
3. Gently warm the olive oil in a wide frying pan. Stir in the soured cream or crème fraîche with the lemon juice, lemon zest and a little cooking water until you have a creamy sauce.
4. Add the spelt pasta to the pan and toss it in the sauce. Carefully fold in the smoked wild salmon and fresh dill and warm everything through only briefly. In pregnancy, heat the salmon in the sauce for 2 minutes until steaming hot.
5. Season to taste with salt and pepper. The sauce should stay creamy and the wild salmon shouldn't dry out.
6. Serve hot and, if you like, finish with a little extra dill and lemon zest.

Good to know

When you want something creamy and fresh but still uncomplicated, this pasta dish is just right. The lemon brings lightness, the dill rounds it off and the salmon adds depth.

Swaps

Soured cream → Greek yoghurt (a little more protein, tangier) | Crème fraîche → ricotta (milder, more protein) | Wholemeal spelt pasta → chickpea pasta (more protein and fibre) | Wild salmon → smoked trout (similarly aromatic, also provides omega-3 fatty acids)

Allergens

Contains gluten, milk and fish; generally suitable for children, but better in small portions because of the salt content and smoked fish. During pregnancy, cold-smoked salmon is only advised cooked until steaming hot – here it only warms through briefly, so heat it thoroughly or use cooked salmon.