Salmon Pasta with Baked Feta

Name: Salmon Pasta with Baked Feta
Total time: 30 min
Yield: 2
Ingredients: 300 g Salmon; 200 g Feta; 250 g Cherry tomatoes; 60 g Spinach; 2 tbsp Olive oil; 150 ml Cream; 200 g Spaghetti; 1 tsp Dried oregano; 0.5 tsp Salt; 0.5 tsp Ground black pepper

30 min

The whole sauce cooks right in the air fryer basket: feta, salmon and cherry tomatoes bake together, then get mashed into cream with a fork. Add the boiled spaghetti, toss, and dinner for two is done in half an hour with almost no washing up.

Ingredients

2 servings

Salmon(one piece, skinless)300 g

Feta(in a block)200 g

Cherry tomatoes(on the vine if you can)250 g

Spinach(fresh)60 g

Olive oil2 tbsp

Cream(20–30% fat)150 ml

Spaghetti200 g

Dried oregano1 tsp

Salt0.5 tsp

Ground black pepper0.5 tsp

Instructions

Line the air fryer basket with baking paper. Put the block of feta in the centre, with the spinach, salmon fillet and cherry tomatoes around it.

Sprinkle with oregano, salt and pepper, then drizzle with olive oil.

Cook at 180 °C (356 °F) for 20 minutes: the salmon cooks through, the feta softens and the tomatoes burst and release their juice.

Meanwhile boil the spaghetti until al dente.

Pour the cream into the basket and mash the feta, salmon and tomatoes with a fork — it turns into a thick pink sauce.

Add the spaghetti straight to the basket and toss with tongs so the pasta takes up the sauce.

Serve right away with a few fresh herb leaves.

💡Tip

The baking paper is not optional

It keeps the sauce in the basket instead of running through the grate.

Main courses View all recipes