Whole wheat capellini with salmon and spinach.

  • cooking icon 20 minutes


For 4 persons

  • 350 g

  • 1 tbsp

    olive oil

  • 1


  • 1

    clove of garlic

  • 4

    fresh salmon filets (+- 150 g per person)

  • 500 g

    baby spinach

  • 1 pinch

    ground nutmeg

  • 4 tbsp

    roasted pine nuts

  • salt and pepper

Capellini volkoren

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!


  1. 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.
  2. Cook the wholewheat capellini al dente in plenty of water, then pour off and drain.
  3. Heat the olive oil in a large pan. Fry the onion and garlic in it.
  4. Add the spinach and stir until it has wilted. Season with nutmeg and pepper.
  5. 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.

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