Name: Salmon in a Creamy Mustard & Dill Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 Salmon Fillets; 4 Garlic Cloves; 1 Red Pepper; 160 g Wholewheat Fusilli Pasta; 200 ml Vegetable Stock; 1 teaspoon English Mustard; 1 teaspoon Dried Dill; 1 teaspoon Lemon Juice; Black Pepper; Handful Frozen Peas; Handful Frozen Sweetcorn; 300 ml Creme Fraiche

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Salmon is a great source of good fats and is enhanced here with coating of a creamy mustard & dill sauce.

What Can Be Served With It?

Wholewheat Pasta - This recipe suggests using wholewheat pasta. This can either be mixed in at the end or kept separate from the creamy sauce.

Mashed Potato - Creamy and mashed potato give a real comfort food feeling to the dish.

Green Salad - If you're trying to reduce your carbs then opt for a green salad. Spinach leaves are a simple accompaniment, which will complement the dish, but allow the creamy sauce to shine.

Broccoli - Another low carb addition would be broccoli. The slightly earthy taste of the broccoli goes well with the creamy sauce and will add a bit more crunch to the meal.

Sweetcorn, garlic, peas, peppers, vegetable stock, soft cheese and dill in a pan

How Could I Make This Quicker?

If you have previously cooked some salmon or/and pasta earlier in the week then you only need to worry about cooking the sauce, which should only take about 10 minutes to cook.

You can also buy pre-cooked salmon in the supermarket, although try to get plain salmon as you don't want to confuse the flavours.

Pre-cooked salmon and pasta will keep for about 3 days in the fridge.

Pasta twists and fresh salmon chunks, with red peppers and sweetcorn, covered in a creamy dill sauce

Salmon in a Creamy Mustard & Dill Sauce

Salmon in a creamy sauce mixed with wholewheat pasta

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine English

Servings people

Calories 503 kcal

Ingredients

4 Salmon Fillets
4 Garlic Cloves
1 Red Pepper
160 g Wholewheat Fusilli Pasta
200 ml Vegetable Stock
1 teaspoon English Mustard
1 teaspoon Dried Dill
1 teaspoon Lemon Juice
Black Pepper
Handful Frozen Peas
Handful Frozen Sweetcorn
300 ml Creme Fraiche

Instructions

Pre-heat the oven to 200C Fan.
Wrap the salmon fillets in foil and cook for 20 minutes.
While the salmon is cooking, chop the garlic cloves and red pepper.
Put the pasta in a pan with boiling water and cook for 10-15 minutes.
On a medium heat, fry the garlic cloves and red pepper in the oil for a few minutes.
Add the sweetcorn, peas, mustard, dill, lemon juice, black pepper and stock to the garlic and pepper and bring to boil. Simmer gently until the salmon is cooked.
Flake the salmon into the vegetable mixture.
Add the crème fraiche and stir until it all melts and you have a creamy sauce.
Serve with the pasta stirred through the creamy salmon and vegetable mixture or have it on the side.