Geschatte leestijd: 2 minuten
Looking for variety in your diet without it taking too much time and effort? Then this meal is definitely for you! This dish brings you a combination of all the important healthy nutrients, is healthy, quick to prepare, and tastes delicious! Of course, you can also replace the spaghetti with (whole grain) pasta or rice, but make sure to choose a variant with
complex carbohydrates. You can also choose to stew the salmon, but if you bake or grill it, it will definitely enhance the dish.
I made the tomato sauce myself. You can find the recipe under the ingredients. Without the mushrooms because I rarely combine them with fish. Of course, that’s personal preference. If you’re not a fan of salmon, you can replace it with a white fish like cod or haddock.
Ingredients for spaghetti with salmon
- whole wheat spaghetti or pasta
- 125 gr (sustainable and wild) salmon
- half or whole eggplant
- 125 gr mixed lettuce
- (fresh) tomato sauce
- 1 clove of finely pressed garlic
- optional: finely chopped chives
- pepper and sea salt
- grated goat cheese
Preparation of spaghetti with salmon
- Cook the spaghetti with some salt, according to the instructions.
- Cut the eggplant 4 times lengthwise and then cut it into smaller pieces widthwise.
- Fry the salmon on both sides to your liking. Season with sea salt and some garlic.
- Now also fry the eggplant in a lightly greased pan. If you can grill the eggplant, that’s even better.
- Season the eggplant with sea salt and the garlic.
- Is the spaghetti ready? Then drain it and rinse with lukewarm water.
- Now take two (salad) bowls and fill them with a handful of arugula per bowl.
- Meanwhile, the salmon and eggplant pieces are now also ready.
- Cut the salmon into large pieces again.
- Now add the spaghetti (amount to your liking) on top of the arugula.
- Add a ladle of tomato sauce over the spaghetti, not too much.
- Then add the salmon and eggplant on top. Sprinkle with some goat cheese and optionally some chives.
Enjoy!
