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Salmon and Spinach Spaghetti

10 Portions

Frozen Salmon Fillet 1

Bechamel Sauce 1 ltr

Juice of 1 Lemon

Fresh Chives 1 tbsp

Fresh Spinach 80g

Salt and Pepper To taste

Spaghetti 170g

Onion (diced finely) 200g

Garlic (diced finely) 1 clove


50 Portions

Frozen Salmon Fillet 5

Bechamel Sauce 5 ltr

Juice of 1 Lemon

Fresh Chives 5 tbsp

Fresh Spinach 400g

Salt and Pepper To taste

Spaghetti 850g

Onion (diced finely) 1 kg

Garlic (diced finely) 5 cloves


100 Portions

Frozen Salmon Fillet 10

Bechamel Sauce 10 ltr

Juice of 1 Lemon

Fresh Chives 10 tbsp

Fresh Spinach 800g

Salt and Pepper To taste

Spaghetti 1.7 kg

Onion (diced finely) 2 kg

Garlic (diced finely) 10 cloves


  1. On parchment paper, season the salmon fillets with salt and pepper and squeeze over the juice of 1/3 of the lemon
  2. Cook in the oven at 180˚C for about 15 until the fish is just cooked
  3. Prepare the béchamel sauce as per the FFT recipe ensuring that it has got a loose consistency as it tends to thicken substantially when added to the sauce
  4. In a separate pan add fry the onion and garlic in olive oil until it is translucent and then add the cooked béchamel sauce
  5. Season with salt and pepper, add the remaining lemon juice and then flake in the cooked salmon
  6. Cook the spaghetti in boiling water and drain, combine the sauce and pasta ensuring all of the pasta is coated evenly, you may need to add a little more milk to adjust the consistency
  7. Just before serving add the chopped chives and washed spinach leaves
Key Points

Wheat, Milk, Fish