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