Creamy Salmon and Asparagus Pasta

  • 10MINS
  • 15MINS
  • 368KCAL

This Creamy Salmon and Asparagus Pasta has to be one of our favourite, slimming-friendly pasta dishes and great if you’re following Weight Watchers or calorie counting!

Easy Peasy Creamy Salmon and Asparagus Pasta pinchofnom.com
5

NutritionPer Serving

  • Calories368
  • Carbs38g
  • Protein28g
  • Fat7g
  • Saturates2g
  • Sugars4g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Creamy Salmon and Asparagus Pasta has to be one of our favourite, slimming friendly pasta dishes and it’s great if you’re counting calories or following a plan like Weight Watchers.

We’ve used pecorino cheese in this Creamy Salmon and Asparagus Pasta, which is a little like parmesan but slightly tangier – although you can use whichever hard Italian cheese you prefer!

The asparagus in this recipe compliments the salmon perfectly and if you’re making this dish between late April and late June then you really should try using British asparagus as you just can’t beat it!

Our Creamy Salmon and Asparagus Pasta is super quick and easy to make and is packed full of fresh flavours which makes it perfect for a light lunch.

What diets is this Creamy Salmon and Asparagus Pasta suitable for?

This Creamy Salmon and Asparagus Pasta recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Fish stock cube
  • Fish stock pot
  • Dried pasta

It can also be made dairy free by swapping out the following ingredients for dairy free alternatives;

  • Pecorino cheese
  • Quark

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Creamy Salmon and Asparagus Pasta recipe?

  • You need to count 16 Points per portion of this Creamy Salmon and Asparagus Pasta recipe if you’re on WW Green.
  • You need to count 12 Points per portion of this Creamy Salmon and Asparagus Pasta recipe if you’re on WW Blue.
  • You need to count 12 Points per portion of this Creamy Salmon and Asparagus Pasta recipe if you’re on WW Purple.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

Do you need any special ingredients to make this Creamy Salmon and Asparagus Pasta?

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We like to use a fine grater to grate our cheese as it makes a little go a long way. You can get one either from large supermarkets or online from Amazon.

How many calories are in this Creamy Salmon and Asparagus Pasta?

There are 368 calories per portion in this Creamy Salmon and Asparagus Pasta, which means it falls into our Everyday Light category.

This Creamy Salmon and Asparagus Pasta is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

First put your pasta on to cook per the instructions on the pack. It usually takes between 9 and 11 minutes.

Step 2

While the pasta is cooking, make up the the fish stock cube and the half of a fish stock pot with 400ml of boiling water and set aside.

Step 3

Spray a pan with some low calorie cooking spray then sauté the onions for about 5 minutes, until they are soft. Pour in the stock, then add the salmon, asparagus, parsley and lemon juice. Cover and cook for 5 minutes.

Step 4

While the salmon and pasta are cooking, whisk together the egg, yolk and quark until smooth.

Step 5

Drain the pasta and return it to the pan, then quickly stir in the egg/quark mix. Beat well until it’s a smooth consistency, then add the salmon, asparagus and cooking liquid. Mix well then stir in half of the pecorino and a little black pepper.

Step 6

Serve sprinkled with the remaining pecorino and a little chopped parsley.

What could I serve with this Creamy Salmon and Asparagus Pasta?

This Creamy Salmon and Asparagus Pasta is a meal in itself, but also works really well with any of the following accompaniments:

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How do you know when this Creamy Salmon and Asparagus Pasta is cooked?

You should cook this Creamy Salmon and Asparagus Pasta recipe until the pasta is tender, the salmon as just cooked through and the asparagus has softened.

This should take around 15 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Creamy Salmon and Asparagus Pasta in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Creamy Salmon and Asparagus Pasta in the fridge for approximately 3 days or so.

Can I freeze this Creamy Salmon and Asparagus Pasta?

No, we don’t recommend freezing this recipe

How do I reheat this Creamy Salmon and Asparagus Pasta?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. You may need to add a little more egg once the pasta is heated through to loosen up the sauce and make it creamy again. Add it in the same way that you did when making the recipe fresh.

Our NEW cookbook Everyday Light is OUT NOW!

Creamy Salmon and Asparagus Pasta

This Creamy Salmon and Asparagus Pasta has to be one of our favourite, slimming-friendly pasta dishes and great if you’re following Weight Watchers or calorie counting!
  • Prep Time
    10 MINS
  • Cook Time
    15 MINS
  • KCals 368
  • Carbs 38G
WW Points
  • 16 Green
  • 12 Blue
  • 12 Purple

Ingredients

  • 2 large salmon fillets cut into 2.5cm chunks
  • 250 g asparagus cut onto 3cm lengths
  • 400 ml water
  • 1 fish stock cube
  • ½ fish stock pot
  • 1 onion chopped very finely
  • 1 small handful fresh parsley chopped
  • ½ lemon juice only
  • 30 g pecorino cheese finely grated
  • 1 large egg
  • 1 egg yolk
  • 4 tbsp quark
  • freshly ground black pepper
  • low calorie cooking spray
  • 400 g dried pasta any shape you want

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. First put your pasta on to cook per the instructions on the pack. It usually takes between 9 and 11 minutes.
  2. While the pasta is cooking, make up the the fish stock cube and the half of a fish stock pot with 400ml/1¾ cups of boiling water and set aside.
  3. Spray a pan with some low calorie cooking spray then sauté the onions for about 5 minutes, until they are soft. Pour in the stock, then add the salmon, asparagus, parsley and lemon juice. Cover and cook for 5 minutes.
  4. While the salmon and pasta are cooking, whisk together the egg, yolk and quark until smooth.
  5. Drain the pasta and return it to the pan, then quickly stir in the egg/quark mix. Beat well until it's a smooth consistency, then add the salmon, asparagus and cooking liquid. Mix well then stir in half of the pecorino and a little black pepper.
  6. Serve sprinkled with the remaining pecorino and a little chopped parsley.

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Our NEW cookbook Everyday Light is OUT NOW!

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19 comments

See what others have to say

KerrySunday 21st July 2019

Can you use lightest Philadelphia or low fat Creme Fraiche – I really don’t like quark?

Reply

    Emma TWednesday 25th September 2019

    Hi Kerry,

    Yes you can! Just make sure to check the nutritional values of whatever you use as these can vary from those displayed in the recipe above ????

    Reply

Jayne HarrisSaturday 29th December 2018

What other cheese would you recommend to use rather than pecorino?

Reply

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