Description
Healthy & Creamy Tuscan Salmon Pasta is a lightened-up version of a classic Italian dish, featuring tender salmon, sun-dried tomatoes, spinach, and a creamy yet nutritious sauce over whole wheat or gluten-free pasta.
Ingredients
Units
Scale
- 2 salmon fillets (about 6 oz each), skin removed
- 8 oz whole wheat or gluten-free pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup unsweetened almond milk or low-fat milk
- 1/4 cup low-fat cream cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper, then sear for 3-4 minutes on each side until cooked through. Remove and flake into chunks.
- In the same skillet, sauté garlic for 1 minute. Add sun-dried tomatoes and cook for another minute.
- Pour in the almond milk and stir in the cream cheese until melted and combined.
- Add Parmesan cheese and Italian seasoning, and cook until sauce slightly thickens.
- Stir in spinach until wilted, then add cooked pasta and salmon. Toss everything gently to combine.
- Garnish with fresh parsley and serve warm.
Notes
- Use canned salmon for a quick and budget-friendly alternative.
- Adjust the creaminess by adding more or less cheese/milk to taste.
- Can be made dairy-free by using dairy-free cheese alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg