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Creamy Salmon Pasta

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Season the 1 pound skinless salmon fillets with Kosher salt and ground pepper and 1/2 teaspoon Italian seasoning on both sides.
  3. Heat the 1 tablespoon olive oil in a large non-stick skillet over medium heat.
  4. 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.
  5. 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.
  6. Add the 5 ounces fresh spinach and stir until wilted. Season with salt and pepper to your taste.
  7. Add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
  8. Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
  9. Garnish with freshly chopped parsley and freshly ground pepper if desired.
  10. 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.
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Nutrition Information

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

% 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.