Salmon and Dill Protein Pasta

The salmon goes in last and is barely stirred, so the pieces stay whole instead of breaking into flakes.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 160 g dry
• Salmon fillet — 250 g
• Cream, 15% — 150 ml
• Dill — a handful
• Lemon — half
• Shallot — 1
• Olive oil
• Salt, white pepper

Method

1. Cook the pasta in salted water — 8–10 minutes.
2. Cut the salmon into 2 cm cubes. Fry in olive oil for 3 minutes, turning gently, then lift out of the pan.
3. In the same pan, soften the finely chopped shallot for 2 minutes, pour in the cream and reduce slightly.
4. Add the lemon juice, dill, salt and white pepper. Return the salmon.
5. Fold the pasta through carefully so the fish stays in pieces.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.