Farfalle with Salmon and Vegetables
July 14, 2025
Visit a Blue Island Fish Market for your fresh Salmon Fillets
Prepare all the ingredients:
1. Cook the ingredients
2. Cook the spaghetti
3. Mix all the ingredients
4. Serve
Method of Execution
Heat the olive oil in a pan over medium heat. Sauté the onion with the garlic for two minutes, and add the broccoli and zucchini. Mix until softened but be careful not to brown.
Cut the salmon fillets into large pieces and put them in the pan. Let them cook for 2 minutes on each side and then lightly mix all the ingredients in the pan. Season with salt and pepper. Add the yogurt and lemon juice and zest.
Cook the farfalle, drain and transfer into the pan together with the salmon. Mix lightly for a uniform result.
Serve with a few spoonfuls of dried finely grated anari.
Chef Christos Noel Bassil
Nutritional Supevision: Dr. Christina Koni Dietician
Ingredients
Adjust Servings
| Ingredients: | |
| 2 Salmon fillets (200 - 250 g each skinless and boneless) | |
| 500 g Farfalle | |
| 1 small Onion, chopped | |
| 1 clove of Garlic, curshed or 1 pinch of Garlic powder | |
| 0.5 Broccoli cut into small florets | |
| 1 green Zucchini cut into cubes | |
| Juice of 1 Lemon | |
| Zest of 1 Lemon | |
| 3 tbsp strained or sheep Yogurt | |
| 2 pinches of Salt | |
| 1 pinch of freshly ground Black Pepper | |
| 2 tbsp Olive oil | |
| Dried Anari cheese finely grated for serving |