A classic, quick, and light first course, the light salmon pasta recipe. A version with low fat, healthier and just as tasty as the famous salmon pasta, but this time without cream. For the recipe, I opted for whole wheat pasta, rich in fiber, but you can choose whichever you prefer. A light sauté with shallot and extra virgin olive oil and a fragrant note given by dill. Try the other recipes with salmon.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1.5 cups whole wheat penne pasta (or other type)
- 2.8 oz canned salmon (in natural brine)
- 1 shallot
- to taste dill
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Skillet
- Pot
- Colander
Steps
To prepare the light salmon pasta recipe…
First, in a pot, heat the water for cooking the pasta. Once it boils, add the whole wheat penne and cook for the time indicated on the package.
Meanwhile, as the pasta cooks, peel and chop the shallot, if small use two. Sauté over low heat in a skillet with extra virgin olive oil.
Then add the canned salmon in natural brine, well drained, and break it up with a wooden spoon, letting it season with the shallot.
After the pasta cooking time, drain it, reserving a little cooking water, and pour the penne into the skillet.
Salt, pepper, season with dill, and if necessary, deglaze with a little cooking water. Mix and cook for a few minutes, letting it absorb the flavors. Serve it hot.
Variations
You can replace the canned salmon with fresh salmon after cleaning it. Using canned salmon, you can also prepare a cold version of salmon pasta, without cooking the fish.
