Wholewheat pasta with salmon, fennel and lemon
Thinly sliced fennel softened with garlic, chunks of salmon cooked in the same pan, and everything tossed with wholewheat pasta, lemon, spinach and a splash of pasta water with a little crème fraîche. The usual version uses flavoured crème fraîche with grated cheese on top.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 39 krper portion
- 570kcal per portion
Ingredients for 4 portions
- 300 gWholewheat pasta, ideally penne
- 400 gSalmon fillet, skinless
- 2Fennel bulbs
- 2 clovesGarlic
- 1 tbspOlive oil
- 1Lemon, zest and juice
- 3 ½ tbspCrème fraîche
- 70 gBaby spinach
- to tasteSalt
- to tasteBlack pepper
Method
- Put a large pan of lightly salted water on for the pasta. Cut the salmon into pieces of about 2 cm. Trim the fennel, saving the feathery fronds, and slice it thinly. Slice the garlic.
- Cook the pasta according to the packet instructions, about 10 minutes. Save 2 dl of the cooking water before you drain it.
- Heat the oil in a large frying pan over medium heat. Fry the fennel and garlic for 5 minutes, until the fennel is soft and lightly coloured. Season with salt and pepper.
- Add the salmon and cook gently for 3–4 minutes, until just cooked through. Grate in the lemon zest.
- Drain the pasta and add it to the pan with the crème fraîche, spinach, the lemon juice and 1 dl of the pasta water. Stir gently until the spinach has wilted and the sauce turns creamy; loosen with more pasta water if needed.
- Season to taste, scatter over the fennel fronds and serve straight away.
The cost is estimated from Swedish grocery prices.
