Simply Salmon Pasta

Kitchen Tested
  • Yield 6 to 8 servings

Salmon contains lots of omega-3 fatty acids, which are being studied for their many possible health benefits.


1 (9-ounce) package spinach tortellini
1 (12-ounce) package bow tie pasta
8 ounces salmon filets
Salt and pepper
1/4 teaspoon sugar
1 cup canned fat-free chicken broth
2/3 cup evaporated skim milk
1 cup sugar snap peas
1/2 cup chopped green onions
1 teaspoon dried dill weed leaves
1/3 cup grated Parmesan cheese


  1. Boil tortellini for 10 minutes in a large pot.  Then add bowtie pasta and cook until al dente. Drain and set aside.
  2. Season salmon with salt and pepper and sugar.
  3. Cook salmon over medium-high heat with the skin side down in a nonstick skillet.
  4. Turn to other side and cook until done. Remove skin before cutting into cubes.
  5. Add chicken broth and evaporated milk to skillet and bring to a boil before reducing heat and cooking 7-10 minutes. Liquid should adequately reduce.
  6. Toss in peas and green onions and cook until tender.
  7. Combine with pasta, dill and cheese. Gently toss ingredients then add in salmon.



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