No-Guilt Creamy Salmon and Pasta
- Ready In:
- 2 tablespoons olive oil
- 2 tablespoons white flour
- 2 cups 1% low-fat milk
- 1 teaspoon fresh ground black pepper
- 1 lb pasta (dry or fresh, any shape will work, penne, fettucine, rotini, etc.)
- 2⁄3 cup low-fat parmesan cheese, grated
- 2 1⁄2 tablespoons pesto sauce (homemade or store-bought in jar)
- 3⁄4 lb boneless skinless salmon, seared and then broken with fork into chunks
- chopped fresh parsley, to sprinkle on completed dish (optional)
- Boil water in large pot for pasta.
- Heat oil in large nonstick pan and then add in flour until pasty. Gradually whisk in milk while stirring constantly until slightly thickened. Season with pepper.
- Add pasta to boiling water and set timer as directions advise. If pasta is done before the sauce, toss with a bit of olive oil so it doesn't stick.
- Whisk in Parmesan cheese and pesto until thoroughly mixed. Heat for a few minutes on low until thickened.
- Stir in salmon just before serving and heat through.
- Add pasta to salmon mixture and gently toss.
- Sprinkle parsley on completed dish.
Join The Conversation
Oh my! I bought some salmon the other day, and purposely bought 1 fillet extra so that I could make this!I couldn't wait to try it, as salmon is almost my favorite fish. This is so delicious! Creamy and good, and it was gone so fast! lol You've got a winner here, Nif! I used store-bought pesto, and we BBQ'd the salmon. In fact, it was our first BBQ of the season! Thank you so much, Nif, this is going to be one of our keeper meals. Made for Go For the Green event at KK's forum.
My husband and I really liked this pasta, however we did make some changes to make it our own. Thank you, Nif, for the basis of our now favorite pasta!! We added red pepper flakes and garlic powder to the sauce, omitted the pesto (because we didn't have any) and added a 6oz can of chopped clams and juice. It tasted decadent, but without all the fat. Plus, my husband said it was good the next day. Thank you again!