Creamy Salmon Pasta
Creamy and Delicious pasta recipe made with almond milk, garlic, sun dried tomatoes, and then tipped with seared salmon.
Servings: 4
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
- 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
Serving: 2cups | Calories: 482kcal | Carbohydrates: 54g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 213mg | Potassium: 1252mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3523IU | Vitamin C: 14mg | Calcium: 184mg | Iron: 3mg