Creamy Salmon Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Creamy Salmon Pasta
Description
This dish involves cooking your choice of short pasta to al dente before setting it aside. Skinless salmon fillets seasoned with salt, pepper, and Italian seasoning are pan-cooked until flaky. The sauce is prepared by sautéing minced garlic and chopped sun-dried tomatoes, then thickening with gluten-free flour and gradually adding milk until creamy.
Fresh spinach is incorporated into the warm sauce until wilted, providing a tender and mild green addition. The cooked pasta is then combined with the sauce and salmon pieces for a filling and creamy pasta dish with a gentle tomato and herb presence.
Serving size is roughly one bowl or 2 cups. Substitutions include frozen salmon or seafood alternatives like chicken or shrimp, and any short pasta type or lentil-based pasta works. Spinach may be fresh or frozen, with kale as an alternative. Leftovers can be refrigerated for up to 3 days.
Ingredients
- 8 ounces pasta or lentil pasta, short shape of choice
- 1 tablespoon olive oil or avocado oil
- salt to taste, Kosher
- black pepper to taste, Kosher
- 1 pound salmon skinless fillets
- 1/2 teaspoon Italian seasoning
- 3-4 cloves garlic minced
- 1/4 cup sun-dried tomatoes chopped
- 1 tablespoon gluten-free flour or any flour
- 1 1/2 cup skimmed milk or any other milk
- 5 ounces spinach or frozen, strained, fresh
Instructions
- Cook the 8 ounces Short Pasta of Choice according to package directions, just until done to al dente. Drain, drizzle with a tiny bit of oil and season with salt and pepper; Toss well then set aside.
- Season the 1 pound skinless salmon fillets with Kosher salt and ground pepper and 1/2 teaspoon Italian seasoning on both sides.
- Heat the 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- Add salmon and cook for 3-5 minutes, then gently flip and cook for 3-4 minutes more, or until flaky. Set aside on a plate.
- To the same preheated skillet add 3-4 cloves garlic (minced) and 1/4 cup sun-dried tomatoes. Cook for a minute then stir in the 1 tablespoon gluten-free flour. Pour the 1 1/2 cup skimmed milk little by little, stirring continuously until a smooth sauce forms.
- Add the 5 ounces fresh spinach and stir until wilted. Season with salt and pepper to your taste.
- Add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
- Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
- Garnish with freshly chopped parsley and freshly ground pepper if desired.
- Serve immediately and enjoy!
Notes
- Use fresh, skinless salmon fillets for best texture, or frozen salmon if needed.
- Any short pasta shape is suitable; lentil or chickpea pasta provides a low-carb option.
- Fresh spinach is preferred, but frozen can be used after draining; kale can substitute.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 482kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 213mg | 9% |
| Potassium | 1252mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3523IU | 70% |
| Vitamin C | 14mg | 16% |
| Calcium | 184mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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