Mediterranean Salmon Pasta
This Mediterranean Salmon Pasta brings together flaky salmon, fresh vegetables, and vibrant Mediterranean flavors — all tossed in a light garlic lemon sauce with olive oil. It’s satisfying, nutrient-rich, and perfect for a healthy weeknight dinner that feels gourmet.
⏳Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the pasta:
300 g (10 oz) pasta (penne, linguine, or spaghetti)
Salt, for boiling water
For the salmon:
2 salmon fillets (about 150–180 g each)
1 tbsp olive oil
1 garlic clove, minced
½ tsp dried oregano
½ tsp paprika
Salt and black pepper, to taste
Juice of ½ lemon
For the Mediterranean sauce:
1 tbsp olive oil
2 cloves garlic, minced
½ cup sun-dried tomatoes, sliced
½ cup cherry tomatoes, halved
½ cup baby spinach
¼ cup pitted Kalamata olives, sliced
1 tbsp capers (optional)
½ cup light cream, half-and-half, or Greek yogurt (for a creamy version)
½ lemon (juice and zest)
Salt and pepper, to taste
2 tbsp chopped fresh basil or parsley
Optional toppings:
Grated Parmesan or crumbled feta
Fresh basil leaves
Extra lemon wedges
Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, according to package directions.
3. Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Cook the Salmon
1. Pat salmon dry and season with garlic, oregano, paprika, salt, pepper, and lemon juice.
2. Heat olive oil in a skillet over medium heat.
3. Cook salmon for 4–5 minutes per side, until golden and flaky.
4. Remove from pan, flake into large chunks, and set aside.
Step 3: Make the Mediterranean Sauce
1. In the same skillet, add a drizzle of olive oil if needed.
2. Sauté garlic for 30 seconds, then add sun-dried tomatoes and cherry tomatoes.
3. Stir in olives, capers (if using), and spinach until wilted.
4. Add cream (or Greek yogurt for a lighter version), lemon juice, zest, salt, and pepper.
5. Simmer for 2–3 minutes, adding a splash of pasta water to loosen if needed.
Step 4: Combine Everything
1. Add cooked pasta to the sauce and toss to coat.
2. Gently fold in flaked salmon and fresh herbs.
3. Adjust seasoning and finish with lemon juice for brightness.
Step 5: Serve
Serve warm, topped with Parmesan or feta, a drizzle of olive oil, and extra herbs.
Notes & Tips
Light version: Use Greek yogurt instead of cream. Add it off-heat to avoid curdling.
Extra veggies: Artichoke hearts or roasted red peppers add more Mediterranean flair.
Gluten-free: Use gluten-free pasta or zucchini noodles.
Meal prep tip: Keep salmon and pasta separate until reheating to preserve texture.
Frequently asked questions FAQ
Q: Can I use canned salmon?
Yes! Drain it well and add at the end — it’s a quick and affordable option.
Q: Can I make this dairy-free?
Use coconut cream or a dairy-free yogurt alternative.
Q: What pasta type works best?
Short pasta like penne or fusilli holds the sauce best, but linguine works beautifully too.
⚡ Nutritional Information
Calories: 520 kcal
Protein: 35 g
Carbs: 48 g
Fat: 18 g
Fiber: 4 g