Salmon in Coconut Milk Sauce with Spinach and Dill

Boil the pasta in salted boiling water until al dente. Cooking time may vary depending on the type of pasta: if using fresh pasta, 2–3 minutes are sufficient, but for classic dried pasta, allow approximately 12–20 minutes.

While the pasta is cooking, finely chop the onion, crush the garlic, and wash the spinach in cold water. If the spinach leaves are large, chop them coarsely.

Preheat the oven to 180 °C. Prepare a large pan that can accommodate all 4 salmon fillets at once. Heat the dry pan over medium heat, place the fillets (skin-side down) and fry them for about 2 minutes. Then, carefully flip the fillets using a spatula and fry them on the skinless side for another 1.5 minutes.