As a marathon runner I try to eat at least 3 servings of oily fish every week for both the protein benefits and the fact it’s packed full of healthy omega-3 oils, essential for your cardio-vascular health, your joints & also aids digestion.
I usually grill my salmon and serve with potatoes and veg, so this weekend I thought I’d create a more dill-licious recipe.
- Organic spelt spaghetti
- Salmon fillet
- 1 cup of frozen peas
- 1 tbsp greek yoghurt
- Juice of 1/2 lemon
- 1 handful of fresh dill
- Lightly steam the fish
- Whilst the fish is steaming, cook the pasta as per directions on the pack
- Once the pasta is cooked add the peas to the boiling water and immediately take off the heat. Leave for a couple of minutes before draining. This keeps the peas as fresh as possible.
- Drain, then add the yoghurt, lemon juice, dill and salmon. Stir up allowing the salmon to flake into pieces.
- Add salt and black pepper to taste.