Creamy Mediterranean Salmon Pasta
- SFSugar Free
This recipe for mediterranean vegetables and salmon pasta is the best busy weeknight meal. It’s a perfect balance of protein, healthy fats, and carbs. Made in a skillet and so delicious, you won’t believe how easy and fast it is to cook. Loaded with flavors and a creamy sauce the whole family will love – this meal will go quick!
Ingredients
- 1 lb salmon fillets
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- salt and pepper , to taste
- 3 tbsp olive oil
- 12 oz spaghetti
- 2 cups frozen mediterranean vegetable blend, Any blend of bell peppers, zucchini, red onion, and cherry tomatoes. This can also me made with fresh chopped veggies.
- 2 garlic cloves, minced
- 1¾ cups cream
- ¾ cup grated parmesan cheese , plus extra for serving, optional
- lemon wedges, optional for serving
Instructions
- Preheat your oven to 400 degrees F.
- Season the salmon fillets with the garlic powder, smoked paprika, salt, pepper and place on a baking sheet lined with parchment paper. Drizzle over 1 tbsp olive oil, rubbing it in to combine with the seasonings. Bake for 15-20 minutes or until cooked through.
- While the salmon is cooking, cook the spaghetti according to package instructions until al dente.
- In a large pan or deep skillet, heat the remaining olive oil over medium heat. Add the mediterranean vegetables and minced garlic; saute until slightly softened, about 5-6 minutes.
- Pour in the cream and parmesan cheese and stir until the cheese has melted and the sauce is smooth.
- Add the cooked spaghetti to the sauce and toss until evenly coated.
- Once the salmon is cooked, break it into bite-sized pieces and add it to the pasta and sauce.
- Serve immediately with extra parmesan cheese or lemon wedges, optional.