Healthy and creamy salmon pasta with sun-dried tomatoes, spinach, and a lemon touch. This is a delicious dinner for spring-summer. Plus, you will only need one pan for most of the recipe.
This is a no cream recipe that is pretty healthy and loaded with protein, good fats, and veggies.
You can totally enjoy a plate of this fresh and delicious pasta with no guilt. Personally, I add some parmesan cheese — because I can not conceive pasta without parmesan cheese— but if you want to keep calories to a minimum you can skip it.
Because it has no dairy or cream, this is quite a light pasta. Plus, I add 1 or 2 tbsp of lemon juice that enhances the fish flavor and makes this pasta a summer favorite.
Also, this recipe is a white canvas. You can add a ton of veggies into the pasta to make it more fulfilling and play with different flavors and textures. Here are my favorite options:
Add-ons
- broccoli
- broccolini
- peas
- corn
- asparagus
- sun-dried tomatoes
- kale
- spinach
- cherry tomatoes
- capers
How to make salmon pasta?
The first thing I like to get ready for this salmon pasta is the pasta itself. You can choose any pasta you like. I prefer short kinds of pasta like fusilli, farfalle, rigatoni or penne. They “grab” to the sauce way better.
After I cook my pasta al dente, it’s time to make the salmon.
In a big pan, I heat the olive oil. Then I add the salmon fillets — without skin — and season with Italian seasoning, salt, and pepper. Then I crumble the fish with the help of a spatula.
Then I toss minced garlic, chopped sun-dried tomatoes, and spinach. I cook for a couple of minutes until the spinach is soft and the garlic is fragrant.
To finalize this salmon I squeeze the juice of 1 big lemon to create the most fragrant and refreshing pasta EVER.
Optionally, you can add some grated parmesan cheese on top. Cheesy heaven!
From start to finish less than 30 minutes.
Other Salmon Recipes
