Omega Strong Spaghetti

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  • 1 pack INKKA quinoa spaghetti
  • 300g wild-caught salmon (2 fillets)
  • 2-3 strings fresh dill
  • 300 ml Rice cream
  • Salt & freshly milled pepper
  • 2 tsp. freshly grated lemon zest



  1. Cut the salmon into bite-size pieces.
  2. Finely chop the dill, reserving a few sprigs for garnish.
  3. Bring the cream, salt, pepper and lemon zest to a boil and cook over a high heat for about 3-4 minutes.
  4. Reduce the heat, add the salmon pieces and simmer for another 2-3 minutes. Season to taste with salt and pepper and cook for another 6 minutes until salmon is no longer pink.
  5. Cook INKKA spaghetti as per instructions.
  6. Drain the spaghetti, then toss with the sauce, leaving the dish for 2-3 minutes to soak up the flavours.
  7. Serve garnished with a few dill strings.