Cold pasta with salmon, peas and dill yogurt

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Salmon fillet100 g
• Peas80 g
• Nonfat Greek yogurt60 g
• Dill3 g
• Lemon zest2 g
• Extra virgin olive oil5 g
• Spinach30 g
• Saltto taste

Contains: gluten, lactose, fish,

In season: April – June

Method

1. Preheat a conventional oven to 200 °C and bring a pan of water to the boil for the pasta.
2. Place the salmon skin side down on a tray lined with baking paper and bake for 12 minutes, until it flakes easily with a fork; remove the skin and flake it.
3. Meanwhile salt the water and cook the pasta for the time on the packet, adding the peas for the last 4 minutes, until the pasta is al dente and the peas tender; drain and cool under cold water.
4. Chop the dill and mix it with the Greek yoghurt, oil, grated lemon zest and a pinch of salt until smooth; wash and dry the spinach.
5. Fold the pasta and peas, spinach and salmon into the sauce, mixing gently.