- 1 lb short bite size pasta (ziti, penne, etc) – save 1/2 c. pasta water (I use gluten free)
- 1 lb salmon filet
- 1 onion, chopped
- 1 Tbsp. minced garlic
- 1 bag (about 4 handfuls) fresh spinach leaves
- 2 yellow zucchini, trimmed and sliced into quarters
- 1 cup frozen peas
- 8 oz. block cream cheese ( I use Greek Yogurt cream cheese)
- 1/2 cup lemon juice
- 2 tsp. salt
- 1 tsp pepper
Heat a pan to medium high heat lightly coated with cooking spray. Salt and pepper each side of the salmon and add it to the pan.
Cook salmon for 3 minutes each side. Remove from pan and set aside.
Prepare the pasta according to the instructions on the box, drain and reserve 1/2 cup of cooking water.
Return the pan to medium heat. Add 1 Tbsp. olive oil to the pan. Add onion, garlic, zucchini and the spinach leaves. Season with salt and pepper. Saute until spinach is wilted and zucchini is browned.
Add the peas, cream cheese, reserved cooking water, and lemon juice to the pan. Stir until combined.
Combine the spinach mixture with the pasta and salmon adding 1 tsp. salt and 1/2 tsp pepper. Gently mix everything together allowing for the salmon to break apart into bit size chunks.
Add any additional salt, pepper and lemon juice to taste and enjoy.