Creamy salmon pasta (healthy too!)
This creamy salmon recipe can be made with penne or any other short pasta (linguine or spaghetti will also do). The sauce is made without cream but it's still delicious!
Servings: 4
Calories: 741kcal
Ingredients
- 1 package (16 oz / 500 grams) penne pasta (whole grain or regular)
- 4 salmon fillets (about 6 oz / 170 grams each), cooked and flaked
- 2 cups (320 grams) cherry tomatoes
For the yogurt -miso sauce:
- 2 tablespoons (30 grams) white miso
- 1 cup (250 grams) Greek strained yogurt
- ½ cup (60 grams) chopped red onion
- ¼ cups chopped parsley or chives or dill
- 2 teaspoons dried oregano
- ¼ cups capers
- 2 tablespoons olive oil
- 3-4 tablespoons pasta water
Instructions
- Cook the pasta according to the directions on the packaging. Reserve some of the pasta water and drain.
- Make the sauce: Transfer the miso to a bowl and mix it with a small quantity of the yogurt until homogenized. Then add the rest of the yogurt and mix well.Once the mixture is smooth, add the chopped onion, the herbs, the oregano, the capers and the olive oil. Add a few tablespoons of the pasta water until you get a thick but runny sauce.
- Make the salmon pasta: Transfer the pasta, the salmon and the tomatoes to a large bowl (you can also use the pot where you cooked the pasta). Add the yogurt sauce and mix to combine. Serve immediately.
Notes
- Use gluten-free pasta if you follow a GF diet.
- You can quickly pan-sear the salmon fillets while the pasta is being cooked or you can check this post for how to cook salmon (in the oven or the air fryer).
- If you can't find Greek yogurt, use 1 ¼ cups regular yogurt and omit the pasta water.
- You can use sliced (and pitted) black olives or chopped pickles instead of capers.
- If the pasta and the salmon are adequately salted you won't be needing any extra salt.
- The pasta should be warm but not very hot when mixed with the sauce.
Nutrition
Calories: 741kcal
