Creamy Salmon Pasta

Name: Creamy Salmon Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 ounces short pasta of choice; 1 tablespoon olive oil; Kosher salt and ground pepper; 1 pound skinless salmon fillets; 1/2 teaspoon Italian seasoning; 3-4 cloves garlic; 1/4 cup sun-dried tomatoes; 1 tablespoon gluten-free flour; 1 1/2 cup skimmed milk; 5 ounces fresh spinach

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5.0

153 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
482 kcal
Course
Main Course
Cuisine
American

Creamy Salmon Pasta

Deacon Rivera

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Creamy and Delicious pasta recipe made with almond milk, garlic, sun dried tomatoes, and then tipped with seared salmon.

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Ingredients

Servings

8 ounces short pasta of choice or lentil pasta
1 tablespoon olive oil or avocado oil
Kosher salt and ground pepper to taste
1 pound skinless salmon 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 fresh spinach or frozen, strained

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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

Serving size: one bowl, or close to 2 cups
Salmon: I prefer you to use fresh and skinless but you could use frozen. Salmon substitutes can be chicken breast or shrimp.
Pasta: Use any pasta of choice. For a low-carb alternative, use lentil or chickpea pasta.
Spinach: Best to use fresh, but you may use frozen, or another option would be to use kale in place of the spinach.
Milk: I used skimmed milk, but any other milk would work.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Information

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Serving 2cups Calories 482kcal (24%) Carbohydrates 54g (18%) Protein 35g (70%) Fat 14g (22%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 69mg (23%) Sodium 213mg (9%) Potassium 1252mg (36%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 3523IU (70%) Vitamin C 14mg (16%) Calcium 184mg (18%) Iron 3mg (17%)

Nutrition 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%