This HEALTHY Creamy Salmon Pasta is loaded with flavors, seriously easy to make and done in just 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine, more specifically from the region of Jumilla for a delicious meal.
What makes this pasta dish special are two elements. The first one is that it’s a one-pan dish. This means the pasta gets cooked in the same pan as the rest of the ingredients. And for the second, we’re using Greek yogurt instead of heavy cream, making this dish so much healthier but still giving it that creamy goodness.
To make this pasta dish I used penne pasta. But you can use any pasta you like. Just make sure to check the package instructions. That way you cook your pasta perfectly al dente. For the liquid, I used homemade vegetable broth. You can also use chicken broth, beef broth or even water.
TIPS & TRICKS to Make this Recipe: If you see your pasta is not cooked all the way through, just add in some more liquid and simmer until done. Make sure to add the yogurt at room temperature. Otherwise, it can easily curdle. If you see your cream sauce is too thick, just add in some more broth.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make this HEALTHY Creamy Salmon Pasta
HEALTHY Creamy Salmon Pasta
Ingredients
- 2 tbsp extra virgin olive oil 35 ml
- 1 shallot
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp dried thyme .50 grams
- 1 can diced tomatoes 14.5 oz / 410 grams
- 2 1/2 cups vegetable broth 600 ml
- 8 oz penne pasta 225 grams
- 1 can salmon 6 oz / 170 grams
- 1 containes plain Greek yogurt 5.3 oz / 150 grams
- 2 tbsp chopped fresh parsley 8 grams
- sea salt & black pepper
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, thinly slice the shallot and roughly chop the garlic
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Add the cut ingredients into the hot fry pan, mix continuously, after 2 to 3 minutes and the shallot is translucent, add in the paprika and thyme, quickly mix together, then add in the canned diced tomatoes and season with sea salt & black pepper, turn it up to a high heat, mix together and then simmer
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After 3 minutes and the juices from the canned tomato have slightly reduced, add in the broth, gently mix together, once it comes to a boil add in the pasta, mix every 1 to 2 minutes so the pasta doesn't stick together and it all evenly cooks
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After 8 to 9 minutes and most of the broth has been absorbed but there is still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then remove the lid and the pan from the heat
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While the pasta is cooling off, drain the can of salmon into a fine sieve, gently flake the salmon
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Once the pasta has slightly cooled off, about 3 to 4 minutes, add in the canned salmon, greek yogurt at room temperature, the chopped parsley and season generously with black pepper, mix together until well mixed
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Transfer into serving dishes or serve directly out of the pan, enjoy!
Recipe Notes
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
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Katie Cryer
Love love love this and sooo easy! Can you freeze it after cooking and reheat?
08 . Nov . 2024Spain on a Fork
Absolutely, just add in some liquid when reheating to bring back the creaminess 🙂 Much love
09 . Nov . 2024Frank
You had a tuna dish similar to this that I enjoyed so I tried it and the only thing I did differently was to throw in a hand full of baby spinach. Turned out amazing. Keep the recipes coming.
10 . Apr . 2024Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
11 . Apr . 2024Raul Antonio Plasencia
I made this dish last night ,but substituted fresh for the canned salmon. The dish was tasty and very easy to make. As a matter of fact, taking the leftovers for lunch today!
09 . Apr . 2024Spain on a Fork
Sounds great! Glad you liked it 🙂 Much love
11 . Apr . 2024Will
06 . Apr . 2024This is really simple and incredibly tasty, thank you for sharing this.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
08 . Apr . 2024Rob Haskins
06 . Apr . 2024I’m making this today, but I am going to substitute heavy cream and crab meat. 🙂
Spain on a Fork
Sounds great Rob! Hope you enjoy 🙂 Much love
08 . Apr . 2024