An everyday dish for 2, ready in 20 minutes, around $2.11 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the 150 g of pasta into the boiling water and let it cook for 10 min over medium heat. Drain in the colander.
On the cutting board, cut the salmon into small cubes of about 2 cm.
Add the oil to the nonstick skillet and heat it over medium heat. Add the salmon cubes and let them brown for 3 min without touching them.
Add the frozen spinach to the skillet with the salmon. Let it cook for 2 min over low heat, stirring.
Add the crème fraîche to the skillet and mix well with a wooden spoon. Let it simmer for 2 min over low heat.
Add a little pepper, then taste and adjust the salt if needed.
Add the drained pasta to the skillet and toss everything so it's well coated.
One serving has about 632 kcal. 36% comes from carbs, 21% from protein and 41% from fat.
| Energy | 632 kcal |
| Protein | 33.2 g |
| Carbs | 56.7 g |
| of which sugars | 3.7 g |
| Fat | 28.8 g |
| of which saturated fat | 10.8 g |
| Fiber | 5 g |
| Salt | 0.5 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $2.11 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
Build my week