No Guilt Creamy Salmon and Pasta
Indulge guilt-free with this irresistibly creamy salmon and pasta recipe that delivers comfort without compromise! Our No Guilt Creamy Salmon and Pasta combines tender pieces of seared salmon with hearty whole wheat pasta, all bathed in a luscious, velvety sauce made from non-fat Greek yogurt, fresh lemon juice, and a hint of Dijon mustard. A sprinkle of Parmesan cheese and a touch of garlic elevate the flavors, while the use of low-sodium broth and wholesome ingredients keeps it light yet satisfying. Perfect for busy weeknights, this 30-minute meal is a wholesome twist on a classic creamy pasta dish, packed with protein and bursting with fresh flavor. Serve it with a sprinkle of parsley for a healthy, elegant dinner that’ll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 300 grams Whole wheat pasta (spaghetti or fettuccine)
- 400 grams Salmon fillet (skinless)
- 1 cup Greek yogurt (plain, non-fat)
- 0.5 cup Low-sodium chicken or vegetable broth
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Olive oil
- 2 units Garlic cloves (minced)
- 1 teaspoon Dijon mustard
- 2 tablespoons Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 4 liters Water (for boiling pasta)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, heat olive oil in a large non-stick skillet over medium heat.
Season the salmon fillets with salt and pepper on both sides. Place the fillets in the hot skillet and cook for 3-4 minutes per side, until fully cooked through and golden brown. Remove salmon from the skillet and set aside to rest.
In the same skillet, lower the heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
Add the chicken or vegetable broth, Greek yogurt, Dijon mustard, lemon juice, and Parmesan cheese to the skillet. Whisk until the mixture is combined and creamy. Season with salt, black pepper, and, if desired, crushed red pepper flakes.
Flake the cooked salmon into bite-sized pieces and gently fold it into the sauce.
Add the drained pasta to the skillet, tossing to coat evenly with the sauce. If needed, add a splash of reserved pasta water to loosen the consistency.
Serve the pasta warm, garnished with freshly chopped parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.1 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 37.0 mcg | 185% | |
| Calcium | 485 mg | 37% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2359 mg | 50% | |
*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.
