Creamy Salmon
Mushroom Whole Wheat Pasta

A high-protein, low-GI meal featuring charred Atlantic salmon and earthy mushrooms tossed in a velvety coconut cream sauce with fresh spinach.

Ingredients

• 300 g salmon fillets
• 150 g whole wheat spaghetti
• 250 g white mushrooms
• 200 ml milk
• 80 g thick coconut cream
• 12 white onion
• 3 cloves garlic
• 1 handful fresh spinach
• 2 tbsp olive oil
• to taste sea salt
• to taste black pepper
• to taste parmesan cheese

Instructions

1. 1Slice the salmon fillets

   

   Place the fresh salmon fillets on a wooden cutting board. Using a sharp chefs knife, carefully slice the fish into uniform, bite-sized cubes. Cutting the salmon into even pieces ensures they will cook at the same rate and fit perfectly with the pasta.

   Tip: Chilling the salmon in the freezer for 10–15 minutes before slicing can help you get cleaner, sharper cubes.
2. 2Season the salmon

   

   Arrange the salmon cubes in a single layer on a plate. Sprinkle them generously with sea salt and freshly cracked black pepper. Gently toss or massage the seasoning into the fish to ensure every piece is well-coated for a flavorful base.

   Tip: Seasoning the salmon a few minutes before cooking allows the salt to penetrate the flesh, improving both flavor and texture.
3. 3Cook the whole wheat spaghetti

   

   Bring a pot of water to a boil and add a pinch of salt. Place 150 grams of whole wheat spaghetti into the boiling water, then cover and simmer on low heat for about 8 minutes until tender yet firm. Once cooked, drain the pasta and drizzle with a little olive oil to prevent the strands from sticking together.

   Tip: Adding salt to the boiling water is essential for seasoning the pasta from the inside out.
4. 4Slice the mushrooms

   

   Clean the fresh white mushrooms and place them on your cutting board. Slice them into even pieces. These mushrooms will provide an earthy depth to the creamy sauce later in the recipe.

   Tip: Avoid washing mushrooms under running water; instead, wipe them with a damp paper towel to prevent them from absorbing excess moisture.
5. 5Dice the onion

   

   Peel a white onion and cut it in half. Dice the half onion into small, uniform pieces. Finely dicing the onion allows it to sauté quickly and blend seamlessly into the mushroom cream sauce.

   Tip: Leave the root end intact while dicing to hold the onion layers together, making the chopping process much easier.
6. 6Prepare the aromatics

   

   Peel and mince the garlic cloves into fine pieces on your cutting board. Preparing the garlic now ensures it is ready to be added to the pan later to provide a rich and savory aromatic base for the mushroom sauce.

   Tip: Crushing the cloves with the flat side of a knife makes peeling much faster and releases more natural oils for better flavor.
7. 7Searing the salmon

   

   Heat olive oil in a skillet over medium-low heat. Once the pan is hot, carefully add the salmon pieces that have been marinated with sea salt and black pepper. Arrange them in a single layer to ensure even browning.

   Tip: Make sure the pan and oil are sufficiently hot before adding the fish to achieve a good sear without sticking.
8. 8Pan-fry until golden brown

   

   Pan-fry the salmon for 1 to 2 minutes on each side. Since the salmon wont be simmered in the sauce later, ensure it is fully cooked through at this stage. Flip the pieces until every side is golden brown and fragrant, then remove them from the pan and set aside.

   Tip: Using medium-low heat prevents the salmon from burning while ensuring the center cooks through.
9. 9Sauté the aromatics

   

   In the same skillet with the remaining salmon oil, add the minced garlic and chopped onions. Sauté over medium heat, stirring constantly, until the aromatics become soft, translucent, and release their fragrance.

   Tip: The leftover oil from frying the salmon adds an extra layer of savory flavor to the onion and garlic.
10. 10Cook the mushrooms

    

    Add the sliced mushrooms to the skillet with the sautéed onions and garlic. Season with a bit of sea salt and black pepper to help the mushrooms release their moisture and cook down faster. Continue to sauté until they soften.

11. 11Create the creamy base

    

    Pour 200ml of milk into the skillet with the mushrooms. Follow this with 80g of thick coconut cream (or light cream if preferred). Stir the mixture well to combine the flavors, then cover and simmer on low heat for about 3 minutes to thicken the sauce.

    Tip: Using coconut cream adds a subtle richness and unique aroma that pairs perfectly with salmon.
12. 12Season the creamy base

    

    Taste the simmering sauce and adjust the seasoning with an extra pinch of sea salt or black pepper if needed. Ensuring the cream base is well seasoned now will enhance the flavor of the salmon and pasta once they are combined.

    Tip: Be cautious with salt if you plan to add a generous amount of parmesan cheese later in the process as the cheese adds its own saltiness.
13. 13Wilt the spinach

    

    After simmering the sauce, uncover the pan and add a generous handful of fresh spinach leaves. The heat from the cream sauce will quickly wilt the greens, adding a pop of color and nutrition to the base of your pasta dish.

    Tip: Dont overcook the spinach; it only needs a few seconds to soften and maintain its bright green color.
14. 14Combine pasta with the sauce

    

    Add the cooked whole wheat spaghetti into the skillet with the sauce and wilted spinach. Use tongs to toss the noodles until they are completely submerged in the creamy mushroom mixture and have absorbed the savory flavors.

    Tip: Reserve a small amount of the pasta water to adjust the sauce thickness just before serving to ensure a silky coating.
15. 15Garnish with parmesan

    

    While the pasta is still hot in the pan, grate a fresh layer of parmesan cheese over the top. The cheese will melt into the sauce, adding a savory depth and a salty kick that perfectly complements the creamy mushrooms.

    Tip: Using freshly grated parmesan instead of pre-shredded cheese provides better flavor and a smoother melt.
16. 16Add back the salmon

    

    Turn off the heat and return the pan-fried salmon pieces to the skillet. Give the pasta a final, gentle toss to distribute the fish without breaking the delicate pieces, allowing them to warm through one last time before serving.

    Tip: Adding the salmon at the very end ensures the skin stays relatively crisp and the meat doesnt overcook in the sauce.

Storage & Reheating

Burn It Off

Frequently Asked Questions