Low Fat Creamy Salmon Pasta
Indulge in the wholesome goodness of Low Fat Creamy Salmon Pasta, a flavorful yet guilt-free twist on a classic comfort food. This recipe combines tender chunks of perfectly cooked salmon with a light, velvety sauce made from low-fat cream cheese and a splash of low-sodium vegetable broth, delivering all the creaminess without the extra calories. Whole wheat pasta adds a hearty, nutritious base, while the addition of baby spinach, juicy cherry tomatoes, zesty lemon juice, and fresh dill elevates the dish with vibrant colors and fresh flavors. Ready in just 35 minutes, this quick and healthy weeknight dinner is packed with protein, fiber, and omega-3s, making it a family-friendly option that doesn’t sacrifice taste. Perfectly suited for those seeking a healthier pasta dish, this low-fat salmon pasta proves that light and creamy can absolutely coexist!
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Recipe Information
Ingredients
- 300 grams whole wheat pasta
- 400 grams skinless salmon fillets
- 1 tablespoon olive oil
- 2 cloves garlic
- 150 grams low-fat cream cheese
- 100 milliliters low-sodium vegetable broth
- 1 tablespoon lemon juice
- 100 grams baby spinach
- 200 grams cherry tomatoes
- 2 tablespoons fresh dill
- 0.5 teaspoon ground black pepper
- to taste salt
Instructions
Start by bringing a large pot of water to a boil. Add a pinch of salt and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the salmon. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
Season the salmon fillets lightly with salt and black pepper. Place the salmon in the pan, skinned side up, and cook for about 3-4 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the pan and set aside.
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
Reduce the heat to low and add the low-fat cream cheese to the pan. Stir continuously until the cream cheese melts and is smooth.
Slowly add the vegetable broth and lemon juice, mixing until the sauce is creamy and well combined.
Add the baby spinach to the pan and stir until wilted.
Halve the cherry tomatoes and add them to the pan, stirring to combine with the sauce.
Break the cooked salmon into bite-sized pieces and gently fold it into the sauce.
Increase the heat slightly and add the cooked pasta to the pan. Toss everything together until the pasta is well coated with the creamy sauce.
Adjust the seasoning with additional salt and black pepper if needed.
Finally, sprinkle freshly chopped dill over the pasta and serve immediately.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3401 mg | 148% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 14.2 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 442 mg | 34% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2837 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
