Chilopites with Salmon & Light Cream Sauce
A sophisticated fusion of Greek tradition and modern healthy living. This "Chilopites me Solomo" recipe brings the Aegean breeze to your dining table.
Why is this dish so healthy?
Salmon is a powerhouse of Omega-3 fatty acids, essential for heart health. Paired with Chilopites—traditional Greek egg pasta—this meal provides a balanced mix of high-quality protein and energy-sustaining carbohydrates. Fresh dill and lemon add vital antioxidants and vitamin C to your diet.
What makes this dish special?
The star is the Chilopites. Made with fresh milk and eggs, these small square noodles have a unique "bite" and a rich flavor profile that regular pasta lacks. They soak up the delicate lemon-cream sauce perfectly, creating a luxurious yet light mouthfeel.
Who is this dish for?
Busy Professionals looking for a gourmet meal in under 20 minutes.
Fitness Enthusiasts needing a high-protein recovery meal.
Foodies who appreciate authentic Mediterranean ingredients.
The Recipe (Serves 2)
Ingredients:
250g Chilopites (traditional pasta from Repa Mediterran)
250g fresh salmon fillet, cubed
1 small shallot, finely chopped
100ml light cooking cream (or Greek yogurt thinned with pasta water)
50ml dry white wine (e.g., Assyrtiko)
Zest and juice of half an organic lemon
A bunch of fresh dill, chopped
2 tbsp premium extra virgin olive oil
Salt & freshly ground pepper
Instructions:
Boil the Chilopites in salted water until "al dente". Pro tip: Reserve a cup of the pasta water before draining.
Heat olive oil in a pan. Sear the salmon cubes for 2–3 minutes until golden but still moist inside. Remove and set aside.
Sauté shallots in the same pan until translucent. Deglaze with white wine and simmer for a minute.
Stir in the cream and lemon zest. Lower the heat.
Add the cooked Chilopites directly to the pan. Fold in the salmon and dill. Add a splash of pasta water to achieve a silky consistency.
Season with lemon juice, salt, and pepper to taste.
Zero-Waste Tip
Use the entire lemon! Any leftover zest can be dried and mixed with sea salt to create a DIY citrus rub. Don't discard the dill stems—chop them very finely and sauté them with the shallots; they pack even more flavor than the leaves!
Drink Recommendation
We recommend pairing this with Château Julia Assyrtiko from Domaine Costa Lazaridi. Its crisp acidity and mineral notes perfectly balance the richness of the salmon and the creaminess of the sauce.
Nutritional Facts (Per serving)
A sophisticated fusion of Greek tradition and modern healthy living. This "Chilopites me Solomo" recipe brings the Aegean breeze to your dining table.
Why is this dish so healthy?
Salmon is a powerhouse of Omega-3 fatty acids, essential for heart health. Paired with Chilopites—traditional Greek egg pasta—this meal provides a balanced mix of high-quality protein and energy-sustaining carbohydrates. Fresh dill and lemon add vital antioxidants and vitamin C to your diet.
What makes this dish special?
The star is the Chilopites. Made with fresh milk and eggs, these small square noodles have a unique "bite" and a rich flavor profile that regular pasta lacks. They soak up the delicate lemon-cream sauce perfectly, creating a luxurious yet light mouthfeel.
Who is this dish for?
Busy Professionals looking for a gourmet meal in under 20 minutes.
Fitness Enthusiasts needing a high-protein recovery meal.
Foodies who appreciate authentic Mediterranean ingredients.
The Recipe (Serves 2)
Ingredients:
250g Chilopites (traditional pasta from Repa Mediterran)
250g fresh salmon fillet, cubed
1 small shallot, finely chopped
100ml light cooking cream (or Greek yogurt thinned with pasta water)
50ml dry white wine (e.g., Assyrtiko)
Zest and juice of half an organic lemon
A bunch of fresh dill, chopped
2 tbsp premium extra virgin olive oil
Salt & freshly ground pepper
Instructions:
Boil the Chilopites in salted water until "al dente". Pro tip: Reserve a cup of the pasta water before draining.
Heat olive oil in a pan. Sear the salmon cubes for 2–3 minutes until golden but still moist inside. Remove and set aside.
Sauté shallots in the same pan until translucent. Deglaze with white wine and simmer for a minute.
Stir in the cream and lemon zest. Lower the heat.
Add the cooked Chilopites directly to the pan. Fold in the salmon and dill. Add a splash of pasta water to achieve a silky consistency.
Season with lemon juice, salt, and pepper to taste.
Zero-Waste Tip
Use the entire lemon! Any leftover zest can be dried and mixed with sea salt to create a DIY citrus rub. Don't discard the dill stems—chop them very finely and sauté them with the shallots; they pack even more flavor than the leaves!
Drink Recommendation
We recommend pairing this with Château Julia Assyrtiko from Domaine Costa Lazaridi. Its crisp acidity and mineral notes perfectly balance the richness of the salmon and the creaminess of the sauce.
Nutritional Facts (Per serving)
| Nutrient | Amount (approx.) |
| Calories | 580 kcal |
| Protein | 38 g |
| Fat | 22 g |
| Carbohydrates | 55 g |
| Fiber | 3 g |
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