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creamy salmon spinach protein pasta

Salmon Spinach Protein Pasta

A quick, creamy, and healthy pasta made with flaked salmon, fresh spinach, and high-protein pasta. Perfect for a weeknight dinner that’s filling, flavorful, and full of nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 200 g protein pasta chickpea or lentil pasta works best
  • 250 g fresh salmon fillet skin removed
  • 1 tsp olive oil
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 cup fresh spinach leaves
  • ½ cup Greek yogurt or low-fat cream
  • ¼ cup grated Parmesan cheese optional
  • ½ tsp paprika
  • Juice of half a lemon
Optional garnish: fresh parsley, chopped, and lemon zest

Method
 

Cook the pasta:
  1. Bring a pot of salted water to a boil. Add protein pasta and cook according to package instructions. Drain and set aside. Reserve a small cup of pasta water for later.
Cook the salmon:
  1. Season salmon with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat. Cook salmon 3–4 minutes per side until golden and cooked through. Remove and set aside.
Make the sauce:
  1. In the same skillet, sauté garlic and onion for 2–3 minutes. Add spinach and cook until wilted. Stir in Greek yogurt and Parmesan. Add a splash of pasta water if sauce is too thick. Finish with lemon juice.
Combine pasta and salmon:
  1. Flake the salmon into chunks and add to the sauce. Toss in cooked pasta until well coated. Adjust salt and pepper as needed. Serve immediately with parsley and lemon zest.

Notes

  • Use fresh spinach for better texture and taste.
  • The recipe is forgiving if salmon is slightly overcooked, thanks to the creamy sauce.
  • You can swap protein pasta for regular pasta if needed.
  • Leftovers keep well in the fridge for 1–2 days. Reheat gently to maintain creaminess.