These lemon spaghetti with salmon are super trendy. It’s not surprising, because this pasta is not only fresh and summery, but also something for colder days. This pasta is also really quick to make and looks very pretty at the same time.
The relationship between fish and spinach is known. It’s just a combination of flavors that go together perfectly. Like tomatoes, mozzarella and beetroot in a salad or spinach and feta in a bun. This comes with delicious spaghetti and everything is surrounded by a little mint and fruity cherry tomatoes. The latter are now available in many different colors in the supermarket, so lemon spaghetti with salmon will look even better.
For the sauce from the recipe I used vegan cooking cream made from oyster milk. I now like this cream better than the normal one because it has a slight sweetness and the consistency is a bit creamier. Here you can read more about the other milk alternatives available.
Looking for more delicious pasta dishes? We can solve that, because we have a lot of delicious pastry recipes in our pool right now. From Italian originals to crazy creations, you’ll find it all here.
Fresh and summery: lemon spaghetti with salmon, ginger, spinach and cherry tomatoes
This pasta always works: lemon spaghetti with salmon and spinach.
First prepare the water for the spaghetti. As soon as the water boils, add salt and cook the spaghetti according to the package directions.
For the sauce, grate the lemon zest and set aside. Halve the salmon, halve the cherry tomatoes, mince and mince the onion and garlic. Wash and sort the spinach.
Sear the salmon in the pan. Then add the onion, garlic, cherry tomatoes and spinach and toss briefly. Then wash it with cream. At this point you can optionally add a splash of white wine.
Season the sauce with spices and lightly season with parmesan. Finally drizzle the lemon oil over everything and enjoy.