High Protein Creamy Salmon & Lentil Pasta

Written By Helen Ttofa

Whole Food | High Protein | Ready in 20 Minutes

Serves: 2

Ingredients

  • 180g dried red lentil pasta

  • 2 salmon fillets (approximately 140g each)

  • 1 tbsp extra virgin olive oil

  • 2 cloves garlic, crushed

  • 150g baby spinach

  • 200g cherry tomatoes, halved

  • 150g low-fat cottage cheese

  • 40g grated Parmesan

  • Juice of ½ lemon

  • 1 tsp Dijon mustard

  • 2 tbsp pasta water

  • Salt & black pepper

  • Fresh basil or parsley to serve

  • Optional: chilli flakes

Method

  1. Cook the lentil pasta according to the packet instructions.

  2. While the pasta cooks, season the salmon with black pepper and cook in a non-stick pan for 4-5 minutes on each side until flaky.

  3. Remove the salmon and gently flake into large pieces.

  4. In the same pan, add the olive oil, garlic and tomatoes. Cook for 2-3 minutes before adding the spinach until wilted.

  5. Blend together the cottage cheese, Parmesan, lemon juice, Dijon mustard and pasta water until smooth.

  6. Add the cooked pasta to the vegetables and stir through the creamy sauce.

  7. Fold through the salmon gently.

  8. Finish with fresh herbs, extra black pepper and chilli flakes if desired.

Nutrition (Approximate Per Serving)

  • Calories: 610 kcal

  • Protein: 52g

  • Carbohydrates: 43g

  • Fibre: 14g

  • Fat: 23g

Why You'll Love It

✔ Over 50g of protein to support muscle maintenance.

✔ Omega-3 fats from salmon to support heart and brain health.

✔ Lentil pasta provides extra protein and fibre compared with traditional pasta.

✔ Cottage cheese creates a creamy sauce without relying on heavy cream.

✔ Packed with colourful vegetables for vitamins, minerals and antioxidants.

Muscle Momentum Tip

Add an extra handful of spinach or broccoli for even more fibre and micronutrients, and finish with a squeeze of fresh lemon to brighten the flavours.

Helen Ttofa
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