Salmon in creamy coconut milk sauce with spinach and dill

Cook the whole wheat pasta in plenty of salted boiling water until al dente. Cooking time varies depending on the type – follow the package instructions. After cooking, drain and set aside.

Meanwhile, finely chop the onion, press or finely grate the garlic. Wash the spinach thoroughly and chop roughly if necessary. Finely chop the dill as well.

Preheat the oven to 180 °C. Heat a large pan without fat. Place the salmon fillets skin-side down and sear for approx. 2 minutes. Then carefully turn them over and fry on the fleshy side for another 1.5 minutes. Remove the fillets from the pan and place them in a baking dish (approx. 20 x 30 cm).