Creamy salmon & spinach pasta
A Italian dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Italian
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Salmon fillet (fresh)520 g (130 g)
- Dried pasta (durum wheat)360 g (90 g)
- Spinach200 g (50 g)
- Cooking cream (UHT)200 g (50 g)
- Lemon32 g (8 g)
- Garlic (bulb)12 g (3 g)
Method
- Cook pasta.
- Fry salmon chunks with garlic 4 minutes; add cream and spinach.
- Toss with pasta and lemon.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Fish, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 720
- protein
- 41 g
- fat
- 29 g
- carbs
- 73 g
- sugar
- 5 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes