Spaghettini al salmón

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides good flavor

Cook spaghettini in boiling salted water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and chopped onion; sauté until translucent, about 3-4 minutes.

Add cherry tomatoes and cook until they start to burst, about 5 minutes.

Pour in white wine and let it simmer until reduced by half, about 2-3 minutes.

Stir in heavy cream and bring to a gentle simmer; season with salt, black pepper, and red pepper flakes to taste.

Add cooked spaghettini to the skillet; toss to coat in the sauce, adding reserved pasta water as needed.

Fold in cooked salmon fillets, breaking them into large pieces gently.

Sprinkle with chopped parsley and lemon juice before serving.

Serve with grated parmesan cheese on top.

Cooking Techniques

Spice Level:

Allergens