Salmon Pasta

I’m crazy about pasta.  And I’m crazy about salmon.  So it makes sense that I’m crazy about this Salmon Pasta recipe.  This is a whole wheat penne pasta tossed with fresh salmon, peas, shallots, a light cream sauce and Parmesan cheese.

Bowl of Salmon Pasta

My never-ending quest to be healthy and feel great means I’m making small changes this year in my eating habits.  So far so good… I’m cutting down on sugar, eating more fruits and vegetables, and subbing healthy grains like quinoa for white rice.  As far as I’m concerned, those are some positive, healthy changes.

Salmon pasta prep

There is nothing my family loves more than a rich and creamy pasta recipe.  I lightened this one up a bit with a lighter cream sauce, and I used the whole wheat pasta to make it healthier overall.  I like to use noodles that have a hole in them (like this penne) because the sauce can make its way into the center of the noodle, and that just makes the dish just a little more delicious!

Salmon Pasta

I expected my family to say something about the pasta… that it was weird or healthy-tasting or “not normal.”  I didn’t hear a peep.  They loved the pasta- whole grain and all, ate every last bite, and fought over the leftovers!  I’d say that’s a little victory!

Here are a few more salmon recipes you might enjoy:

Salmon Pasta

This is a delicious whole wheat pasta recipe with a light, creamy sauce and fresh salmon.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 791 kcal

Ingredients

  • 2 cups whole wheat penne pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 12 ounces salmon, skin removed and cut into 2-inch strips
  • 1 cup frozen peas, thawed
  • 1 large shallot, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 cup milk
  • 1/2 cup cream
  • 1/4 cup shredded Parmesan cheese
  • salt and pepper, to taste
  • more Parmesan, for serving

Instructions

  1. Cook pasta according to package instructions (sometimes whole wheat pasta takes a little longer to become tender). Drain and set aside.
  2. In a large nonstick skillet, heat the oil over medium- high heat. Add the garlic and stir until fragrant (about 1 minute). Add the shallots, salmon and peas. Stir and cook until salmon is cooked through and shallots are tender.
  3. In a small saucepan, melt the butter over medium heat. Whisk in the flour and stir until lightly browned. Slowly mix in the milk and cream. Continue to stir over heat until it begins to boil and thicken slightly. Remove from heat, add the Parmesan, salt and pepper (to taste), and stir until cheese is melted into the sauce.
  4. Add the pasta and sauce to the pan with the salmon. Turn heat to medium and stir the mixture together. Heat until all is warmed up. Divide between four bowls, sprinkle with Parmesan (if desired) and additional salt and pepper, as needed.
Nutrition Facts
Salmon Pasta
Amount Per Serving (1 serving)
Calories 791 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g81%
Cholesterol 111mg37%
Sodium 209mg9%
Potassium 576mg16%
Carbohydrates 85g28%
Fiber 10g42%
Sugar 6g7%
Protein 37g74%
Vitamin A 1025IU21%
Vitamin C 15.2mg18%
Calcium 146mg15%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  • Margaret wrote:

    Having an awesome stroganoff.

  • martha@simple-nourished-living.com wrote:

    Lori, This looks delicious! I too am a huge lover of salmon and pasta and peas so can’t wait to try this recipe. I think the best approach to getting healthier is through little changes and substitutions. This year I’m focusing on eating a wider variety of fruits and vegetables to avoid my habit of getting stuck in a food rut. Thanks for this great giveaway.

  • candy kratzer wenzel wrote:

    My victory today was getting my grocery shopping list done and coupons all ready to go.

  • Gail dole wrote:

    I’ll be making this for my husband’s birthday.

  • Sheldon potter wrote:

    that looks delish! We love both pasta and salmon, gotta try this this week!

  • Cathy Hall wrote:

    I love that I can find so many healthy choices at Fry’s (west Krogers), especially since we have gone gluten-free and are working at being dairy free. I struggle with serious bronchial asthma and frequent set backs so this has been challenging. I’ve made a switch to things like coconut oil, learned to make gluten-free flour and breads, waffles and even a pot pie so I’m starting to find confidence. Unfortunately, I really need some kitchen equipment to make it easier and more successful so I’m searching for ways to accomplish this on a very tight budget. Thank you for the opportunity and the recipes.

    • Lori Lange wrote:

      Those are a lot of great, positive changes. Yay you!

  • Val in MN wrote:

    My little victory today was cleaning out and reorganizing my spices! Old stuff GONE, and everything else easy to find.

  • Joan wrote:

    Nice sounding recipe. Thanks for the chance to win the amazing prizes.

  • Katie Fiore wrote:

    I stopped eating any kind of sugar!

  • Dawn Monroe wrote:

    I choose raw carrots as a snack instead of chips. I wanted a crunchy snack and it worked great.