This pasta dish is super flavourful and full of heart healthy fats!
Yield: 4 servings
Ingredients:
For the avocado alfredo:
- 2 avocados, peeled and pits removed
- 1/2 cup low fat sour cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Juice and zest of one lemon
- Salt and pepper to taste
For the salmon:
- Juice and zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 2 cloves garlic, minced
- 4 salmon fillets
- 2 tbsp olive oil
Remaining Ingredients:
- 2 tbsp olive oil
- 4 cups cooked al dente rotini pasta (I used @preschoice Tricolour Rontini)
- 1 bunch asparagus, bottom inch cut off and remaining stalk cut into 1” chunks
- 2 cups chopped fresh spinach
- 1 cup frozen peas
- Grated Parmesan Cheese if desired
Directions:
- In a food processor, combine all ingredients for the avocado alfredo and blend until smooth. Set aside.
- In a large bowl combine all ingredients for the salmon (except olive oil) and allow to marinate for 20 minutes.
- In a large skillet, heat the olive oil over medium high heat and add the salmon fillets. Cook for 4-5 minutes each side depending on the thickness of your fillets. Remove from heat and set aside.
- In a microwave safe bowl, add asparagus chunks and 1/2 cup of water. Cover with a plate or microwave cover and microwave on high for 2-3 mins or just until tender.
- In another large skillet, heat 2 tbsp olive oil over medium heat and add pasta, steamed asparagus, spinach, peas and avocado alfredo sauce. Stir all ingredients together and heat just until spinach is wilted/ avocado alfredo is slightly warmed. Top with salmon and grated parmesan cheese if desired, enjoy!
Recipe and Photos By: Brittaney Berendsen RD
