Whole wheat capellini with salmon and spinach.
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20 minutes
Ingredients
For 4 persons
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350 g
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1 tbsp
olive oil
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1
onion
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1
clove of garlic
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4
fresh salmon filets (+- 150 g per person)
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500 g
baby spinach
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1 pinch
ground nutmeg
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4 tbsp
roasted pine nuts
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salt and pepper
Capellini whole wheat
Soubry wholewheat capellini is the wholewheat version of the traditionally long Soubry pasta. Whole wheat capellini, a source of dietary fibre, good for your digestion and very healthy. Try a plate of Soubry wholewheat capellini with rolled sole or tomato sauce, delicious!
Preparation
- Place the salmon in a baking dish. Season with salt and black pepper. Bake – depending on the thickness of the fillet – for 15 minutes in a preheated oven at 200°C.
- Cook the wholewheat capellini al dente in plenty of water, then pour off and drain.
- Heat the olive oil in a large pan. Fry the onion and garlic in it.
- Add the spinach and stir until it has wilted. Season with nutmeg and pepper.
- Mix the spinach in with the capellini and spoon everything onto a flat plate. Top with the toasted pine nuts. Place the salmon fillet next to the pasta.
