Updated: Aug 22, 2021
A recipe for a creamy Salmon pasta that is WildFit friendly! (Marcia's version)
As I live in NYC, a lot of times I am on the run so I try to have recipes that I can do quickly when I'm on the go. This one I usually make if I have leftover grilled salmon, for instance. And as you must know, I eat gluten-free, so this one has an alternative pasta that I found at Whole Foods, and I believe you can get it in many other places. The brand is Tolerant foods, and as you can see, this pasta has only one ingredient - which is green lentil flour. And please don't let yourself get "greenwashed" into thinking that just because a package is advertising saying that it's a "green pasta" and gluten-free, it really is healthy. Please look at the labels and more than nutrition facts, look at the listed ingredients (find how to detect hidden sugar ingredients here).
Now, I don't eat this all the time, but I have it just in case I want to prepare something quick, with nutrients, when I am in WildFit Fall. You can see that it is not because it is not a grain, that it won't be rich in carbs - for me, this is still a carb, so I have it mostly when I'm seasoning through Fall. For this recipe, I used very simple and natural ingredients, including basil that I started to grow. I hope you enjoy it!
Ingredients: (Portions for 2 people)
2 servings of flaked Wild Salmon that you grilled/pan-seared with just a pinch of salt and pepper - about 1 cup (if you have leftovers, even better)
2 medium Roma tomato, diced
1/2 onion diced
3 Tbsp of Olive oil
1/2 (small) can organic tomato sauce - makes about 4 oz
3 Tbsp Coconut Cream
1/4 tsp Italian seasoning
Salt and (black) pepper to taste
2 basil leafs
1 good handful of Spinach
1 package of green lentil pasta (8 oz)
Heat the olive oil in medium heat on a skillet - add the diced onion and let it get slightly golden.
Add the diced tomatoes, plus the tomato sauce, Italian seasoning, and Salt and Pepper to taste. Reduce the heat and let it simmer for 15-20 min, stirring once in a while until the tomatoes are cooked and start to blend into the sauce, - if the sauce starts to evaporate, add a little of warm water.
Add in the basil and the salmon. Let it cook on medium heat for another 5 minutes.
In the meantime bring water to a boil in a pan, with a pinch of Salt and once it's boiling, add the pasta - cook according to the package instructions and dry it out.
When the salmon is warm and embedded in the tomato sauce, add the spinach. Blend it in and add the coconut cream. rectify salt and pepper.
Add in the pasta, mix it all, and turn of the heat. Enjoy!