Healthy Salmon Pasta Recipes

HEALTHY SALMON PASTA

Healthy salmon pasta image

Make your next salmon pasta dish really creamy (but still healthy) with reduced-fat crème fraîche. Peas and dill add greenery and there's lemon zest for freshness

Provided by Nadine Brown

Categories Dinner, Lunch

Time 20m

Yield Serves 4

Number Of Ingredients 10

Ingredients

240g wholewheat penne or other wholewheat pasta
3 x 120g fillets salmon
1 tbsp extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
125ml vegetable stock
100ml reduced-fat crème fraîche
200g frozen peas
½ a small bunch dill, roughly chopped
1 lemon, zested

Steps:

Bring a large pan of salted water to the boil and add the pasta. Reduce the heat to medium, cover with a metal colander or tiered steamer and add the salmon. Cover with a lid and leave the pasta to cook and the fish to steam for 10 minutes. Drain the pasta and flake the salmon, removing the skin.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the onion, stirring, for 5 minutes or until the onion is golden and softened. Add the garlic, cooking for 1 minute until fragrant.
Add the stock, crème fraîche and peas, stirring together then simmering for 2 minutes until the peas are just cooked through. Add the pasta and toss to coat. Add the salmon, half the dill and lemon zest, and toss to combine, seasoning well. Serve in warm bowls with more dill scattered over.

Nutrition Facts : Calories 508 calories, Fat 19.5 grams fat, SaturatedFat 5.3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5.9 grams sugar, Fiber 10.1 grams fiber, Protein 31 grams protein, Sodium 0.2 milligram of sodium

CREAMY SALMON PASTA

Creamy salmon pasta image

Indulge in this creamy salmon dish for two. It's comforting and filling, and ready in just 30 minutes. Serve with a green salad

Provided by Anna Glover

Categories Dinner

Time 30m

Number Of Ingredients 9

Ingredients

2 salmon fillets
1 tbsp olive oil, plus 1 tsp if roasting
175g penne
2 shallots or 1 small onion, finely chopped
1 garlic clove, crushed
100ml white wine
200ml double cream or crème fraîche
¼ lemon, zested and juiced
½ small bunch dill, finely chopped

Steps:

You can either steam or roast the salmon, depending if you want to turn the oven on or not. To roast, heat the oven to 200C/180C fan/gas 6, place on a baking tray, drizzle with oil and roast for 12 mins until opaque and the flesh starts to flake when pressed. To steam, place the fillets skin-side down in a steamer, and steam over a pan of simmering water for 8-10 mins until cooked.
While the salmon is cooking, boil the pasta for 10 mins until al dente, then drain, reserving 100ml of the pasta water.
Heat the oil on a medium heat in a wide frying pan and fry the shallot for 6 mins until softened, but not turning golden. Add the garlic and fry for a minute more until fragrant. Add the wine, bubble for a few minutes until reduced by half, then add the cream and season well. Bring to a very gentle simmer.
Flake the cooked salmon into big chunky pieces, leaving the skin behind. Add to the sauce with the cooked pasta. Add the lemon zest, a squeeze of the juice and most of the dill. Add a splash of the pasta water to the sauce to coat the pasta if you need to. Toss gently to keep the salmon in big pieces. Check the seasoning, if using double cream you may need a squeeze more lemon juice. Grind over some black pepper and scatter over the remaining dill. Serve with a green salad.

Nutrition Facts : Calories 1140 calories, Fat 77 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.23 milligram of sodium

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