Preparation

20 Minuten

Making

55 Minuten

Difficulty

medium

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 4

  • 400 g gluten-free fusilli
  • 400 g young spinach leaves
  • 1–2 shallots
  • about 600 g salmon fillet
  • Salt
  • Pepper
  • 1 sprig of thyme
  • 3 sprigs of dill
  • 1 lemon
  • 400 g lactose-free cream cheese
  • 400 ml gluten-free vegetable broth
  • 1 pinch of grated nutmeg
  • Olive oil

Making

  1. 01
    Preheat the oven to 200 °C (top and bottom heat). Cook the pasta according to the package instructions until al dente, rinse under cold water, and drain well.
  2. 02
    Wash the herbs, remove the leaves from the stems, and chop them. Wash the lemon and grate the zest. Heat the cream cheese, broth, grated lemon zest, and herbs while stirring. Season to taste with salt and pepper.
  3. 03
    Finely dice the shallots and sauté them in a little olive oil until translucent. Cut the salmon fillet into bite-sized pieces. Place the pasta, spinach, shallots, and salmon in a baking dish (approx. 25 × 20 × 5 cm) and pour the cream cheese sauce over the top.
  4. 04
    Bake in the oven for about 20 minutes.

❤️ Tip

This goes well with a fresh green salad. Make sure to choose gluten-free pasta and vegetable broth :)

Did you know?

Nutmeg is the seed of a tropical fruit and has the best flavor when freshly grated. Even a pinch is enough to round out creamy casseroles and spinach dishes.

Our Tip

Cook the gluten-free pasta until it's just al dente—it will continue to cook in the sauce in the oven, and otherwise it will quickly become too soft.