Simple, tasty and the perfect family supper for a sunny summer evening. This recipe once again shows what a versatile ingredient yogurt is and an excellent healthy alternative to cream.


  • 600g fresh salmon
  • 350g dried pappardelle
  • 1 small onion chopped
  • 2 garlic cloves crushed
  • Fresh bunch of dill
  • 2 lemons
  • 120g Tims Dairy Greek Style Natural Yogurt
  • 100g Spinach
  • 2 tbsp olive oil


Season the salmon. Slice one of the lemons and lay it on top of the salmon with half of the dill. Drizzle with olive oil. Bake for 12 minutes if using a whole piece of salmon, 8 mins if using smaller fillets.

Cook the pappardelle according to instructions.

Sauté the onion and garlic for 5 minutes. Add a splash of white wine (or the juice or a lemon). Take off the heat and stir in the Tims Dairy Greek Style Yogurt.

Flake the salmon off the skin into the sauce. Stir in the pasta and spinach and serve sprinkled with the remaining chopped dill and lemon wedges.



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