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Creamy Rotini and Salmon

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Makes: 6  servings Prep 10 mins Bake 450°F 12 mins Cook 15 mins
Creamy Rotini and Salmon
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)479
  • Fat, total(g)11
  • chol.(mg)30
  • sat. fat(g)2
  • carb.(g)63
  • fiber(g)8
  • pro.(g)29
  • sodium(mg)359

Percent Daily Values are based on a 2,000 calorie diet

  • 1/2 pound  salmon fillet (1 piece)
  • 1 14 1/2ounce box omega-3-enriched rotini pasta (such as Barilla)
  • 2 cups  fat-free half-and-half
  • 2 teaspoons  cornstarch
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground nutmeg
  • 1/8 teaspoon  cayenne pepper
  • 1 10 ounce box frozen peas, thawed
  • 1/2 cup  grated Parmesan cheese
  • 1/3 cup  toasted walnuts, coarsely chopped


1. Heat oven to 450 degrees . Coat a small baking pan with nonstick cooking spray. Add salmon to pan and bake at 450 degrees for 12 minutes or until fish flakes easily when tested with a fork. Keep warm.

2. Meanwhile, cook pasta following package directions. Drain and return to pot.

3. While pasta is cooking, whisk together half-and-half, cornstarch, salt, nutmeg and cayenne. Place in medium-size saucepan and bring to a boil. Simmer on low for 1 minute until sauce thickens. Add peas and simmer for an additional minute, until peas are heated through. Remove from heat; stir in 1/4 cup of the Parmesan cheese.

4. Stir sauce into drained pasta. Remove skin from salmon and discard. Flake salmon into bite-size pieces and gently stir into pasta. Top with remaining 1/4 cup cheese and the nuts and serve.

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