Creamy Hot Smoked Salmon Penne
in spinach-leek sauce with lemon & dill
Recipe developer Selma: "This recipe was inspired by a delicious dish I was served at my Flemish in-laws’ house. I am not a salmon lover, but they didn't know that. The salmon went so well with the sweetness of the onion and leeks that I was completely won over!"
Allergens:
Gluten
•Tarwe
•Melk (inclusief lactose)
•Vis
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Leek
½ piece
Onion
1 piece
Garlic
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
50 g
Spinach
75 g
Hot smoked salmon flakes
(Contains: Vis)
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
½ piece
Lemon
2.5 g
Fresh dill
(May be present: Selderij)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3250 kJ
Calories777 kcal
Fat32.3 g
Saturated Fat13.5 g
Carbohydrate81.3 g
Sugar13.3 g
Dietary Fiber11.3 g
Protein37.7 g
Salt1.5 g
Potassium156.3 mg
Calcium73 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole with Lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the penne.
- Slice the leek into thin crescents.
- Chop the onion and crush or mince the garlic.
2
- Heat a drizzle of olive oil in a deep frying pan over high heat.
- Fry the garlic, onion and leek for 4 - 5 minutes, stirring regularly.
- In the meantime, boil the penne for 10 - 13 minutes, then drain and set aside.
3
- Stir the cream into the vegetables and crumble in the stock cube (see pantry for amount).
- Cover with the lid and allow to reduce for 8 - 10 minutes.
- During the last few minutes of cooking, gradually stir in the spinach and allow it to wilt and reduce, then stir in the salmon and half of the cheese.
- Cut the lemon into wedges and squeeze a quarter per person into the sauce. Mix well and season to taste with salt and pepper.
4
- Finely chop the dill. Serve the penne on plates and top with the sauce.
- Garnish with the dill and the rest of the cheese.
- Serve with the rest of the lemon wedges.
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