by Belgian Foodie
Pasta with Salmon and Avocado is a Perfect Dinner for Two
Fresh Colored Pasta with Salmon, Avocado and Wild Garlic Sauce is a seasonal delight. It is quick to make, satisfying and not a worry for your waistline. Ready in minutes, Pasta with Salmon, Avocado and Wild Garlic Sauce is ideal for an impromptu or last-minute supper with a special someone tête-à-tête. What a dream for a weeknight supper!
While the wild garlic makes this a seasonal dish, you can easily substitute a smaller dose of ordinary garlic or fresh garlic instead. Wild garlic, also known as ramps, has a more subtle flavor so it would not take much ordinary garlic to match its flavor. For more recipes featuring wild garlic, click here.
If you are concerned that the avocado will give this pasta with salmon dish an odd taste, there is no need to worry. Surprisingly avocados have a mild taste when cooked lightly. A single avocadomakes this dish so creamy without all the saturated fat of cream. It also adds abundant vitamins and improves this dish’s nutritional value.
Fresh colored pasta goes well with the salmon and avocado sauce to make this dish a tiny bit more elegant. But if you don’t have fresh pasta or colored pasta available, do not worry as this dish will also be yummywith dry pasta, either egg or spinach.
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3.93 from 13 votes
Pasta with Salmon and Avocado
A healthy and yummy bowl of fresh colored pasta with salmon and avocado sauce with a touch of wild garlic! Wild garlic (ail d'ours) grows abundantly in Brussels and surrounding areas for about a month at this time of year, making this a special seasonal dish.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Dish, Pasta
Cuisine: International
Keyword: Spring
Servings: 2
Author: Belgian Foodie
Metric - US Customary
Ingredients
- 300 g pasta if you use dry pasta, cook according to instructions
- 1 tbsp olive oil
- 250 g salmon may be replaced by canned salmon
- 1 avocado more if you desire a more creamy sauce
- 3-5 stems wild garlic
- 2 tbsp milk dairy or non-dairy
- 1/4 tsp salt
- 30 g Parmesan
- black pepper
Metric - US Customary
Instructions
Boil water for the pasta. As it is boiling prepare the sauce by first cooking the salmon in a small pot with the olive oil over a medium flame. I cut the salmon into small pieces, but this is not essential since the salmon will fall apart anyway when cooked. When salmon is cooked, reduce the flame to low and add the avocado. Continue cooking until it becomes creamy and warm. If you want more creamy add a little milk. Not much milk will be needed. Chop the wild garlic and add towards end of cooking sauce.
While you are preparing sauce, put your fresh pasta in the boiling water and cook according to instructions (for my fresh pasta it needed only 1-2 minutes). Please note that ordinary egg pasta without the added flavors and colors will be perfectly fine as well.
Drain the pasta, mix it with the sauce and prepare to serve in a bowl. Grate a little Parmesan cheese on top for taste and decoration. Enjoy!
Nutrition
Nutrition Facts
Pasta with Salmon and Avocado
Amount Per Serving
Calories 631Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 68mg23%
Sodium 899mg39%
Potassium 878mg25%
Carbohydrates 52g17%
Fiber 6g25%
Sugar 2g2%
Protein 43g86%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
Sandra says A great post, Brad! I enjoyed the sauce very much and so did my roommates. I just lightly grilled the salmon marinated with olive oil and then prepared the sauce with it.
Reply
- Belgian Foodie says
Thanks, Sandra. It sounds as if you skipped the crust part. That’s perfectly ok, of course, and perhaps a bit more healthy. The sauce is yummy and can be used, as you did, with salmon prepared other ways. I’m glad you pointed this out.
Reply
- Annie says
I omitted the cheese, added 1/3 cup pasta water, and I used half the pasta; thinking it would be dry and heavy. It was just right.Reply
- Belgian Foodie says
Thanks, Annie, for your feedback and tips. I’m glad you felt free to adjust it to your liking!
Reply
