HEALTHY Creamy Salmon Pasta | Easy ONE-PAN 30 Minute Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is budget-friendly and still nutritious

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without the cost of wine

Heat a large fry pan over medium heat and add 2 tbsp of extra virgin olive oil.

Thinly slice one shallot and roughly chop four cloves of garlic.

Add the chopped shallot and garlic to the hot fry pan and sauté for 2-3 minutes until shallots are translucent.

Add 1/2 tsp of sweet smoked Spanish paprika and 1/2 tsp of dried thyme to the pan and mix well.

Add a 14 1/2 oz can of diced tomatoes to the pan and season with sea salt and black pepper.

Increase the heat to high and simmer for a few minutes until the juices from the tomatoes reduce slightly.

Add 2 and 1/2 cups of vegetable broth to the pan and bring to a boil.

Once boiling, add 8 oz of penne pasta to the pan, stirring occasionally to prevent sticking.

After 8-9 minutes, check the pasta; it should have absorbed some broth but still have liquid left.

Cover the pan and lower the heat to low medium, simmering for an additional 3-4 minutes until pasta is al dente.

Remove the lid and let the pasta sit for 3-4 minutes to cool slightly.

Drain a 6 oz can of salmon and flake it into a fine sieve to remove excess liquid.

Add the flaked salmon, 5.3 oz of plain Greek yogurt, and 2 tbsp of chopped fresh parsley to the pasta.

Season with freshly cracked black pepper and mix until well combined.

If the sauce is too thick, add more broth as needed.

Serve directly from the fry pan or transfer to serving dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens