Simply Salmon Pasta

  • Yield: 6 to 8 servings


1 (9-ounce) package spinach tortellini
1 (12-ounce) package bow tie pasta
8ounces salmon filets
Salt and pepper
1/4teaspoon sugar
1cup canned fat-free chicken broth
2/3cup evaporated skim milk
1cup sugar snap peas
1/2cup chopped green onions
1teaspoon dried dill weed leaves
1/3cup 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.
Recipe reprinted with permission from Eating Well Through Cancer (Holly Clegg, 2016). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 298
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 60mg
  • Sodium 269mg
  • Carbohydrate 43g
  • Protein 18g