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Salmon with fusilli, thyme and Jarlsberg

The dinner tip you don't want to miss! A fresh pasta dish with crunchy hazelnuts.
Recipe icon
    • 500 g salmon or trout fillet, skinned and boned
    • 400 g dried fusilli (corkscrew shaped pasta)
    • 100 g Jarlsberg cheese, grated
    • 1 pot fresh thyme
    • 40 hazelnuts or walnuts
    • 1 tsp salt
    • 16 turns of a pepper grinder
  • To serve
    • 4 tbsp low-fat soured cream
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  1. Boil the fusilli, following the pack instructions.
  2. Grate the Jarlsberg and dice the salmon.
  3. Drain the pasta and place in a pan then add the salmon, hazelnuts, half the thyme and the cheese. Stir carefully together over a medium heat for 2-3 minutes before seasoning with salt and pepper. It's fine if the salmon is still slightly pink in the middle.
  4. Serve with a spoon of low-fat soured cream on top.