Penne met zalm en romige prei & spinazie saus

Penne with salmon and creamy leek & spinach sauce


Enjoy creamy Penne with Leek and Shredded Salmon. A simple recipe with leek, shredded salmon and a tasty lemon cream sauce. Perfect for a quick and tasty meal.


4 persons

  • 1 leek
  • 1 onion
  • 1 garlic clove
  • 360 grams of penne (contains wheat, may contain mustard and soy)
  • 300 grams of cooking cream (contains milk, including lactose)
  • 200 grams of spinach
  • 300 grams of salmon
  • 60 grams of grated mature cheese (contains milk, including lactose)
  • 1 lemon
  • 1 tbsp The Spice Club Dill
  • 1 tbsp The Spice Club Oregano
  • 1 vegetable stock cube
  • 1 tbsp olive oil
  • Salt and pepper (to taste)


Step 1: Preparation

  • Bring a large pan with plenty of water to the boil for the penne.
  • Halve the leek lengthwise and then cut it into thin half rings.
  • Chop the onion.
  • Press or finely chop the garlic.

Step 2: Fry the leek

  • Heat half a tablespoon of olive oil per person in a saucepan with a lid over high heat.
  • Fry the garlic, onion and leek for 4 to 5 minutes. Keep stirring well to prevent them from burning.

Step 3: Cook Penne

  • Cook the penne according to package instructions, usually 10 to 13 minutes. Drain and let the penne steam out.

Step 4: Bake the Salmon

  • Gently pat the salmon dry with paper towels. This ensures that the salmon gets a crispy crust during baking.
  • Heat a pan over high heat and add a dash of olive oil. Wait until the pan is hot.
  • Place the salmon fillet skin side down in the hot pan. Fry the salmon for 3-5 minutes on this side. This makes the skin nice and crispy.
  • Carefully turn the salmon over and cook for another 1-2 minutes on the other side. The salmon should still be juicy on the inside, so be careful not to overbake it.
  • Remove the salmon from the pan and place it on a plate

Step 5: Finish the sauce

  • Add the cooking cream and the spice club fish to the leek in the frying pan and crumble 1 stock cube above the pan. Cover the pan and let it simmer for 8 to 10 minutes.
  • At the last minute, add the spinach a handful at a time and stir until it has shrunk.
  • Mix half of the grated cheese into the sauce and heat it again.
  • Cut the lemon into wedges and squeeze 1/4 lemon per person into the sauce. Season the sauce with plenty of salt and pepper.

Step 6: Serve

  • Divide the cooked penne among the plates and spoon the leek-spinach sauce with salmon over it.
  • Garnish the dishes with the remaining grated cheese and the remaining lemon wedges.

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