Avocado Alfredo Pasta with Spring Veggies and Herb Baked Salmon

This pasta dish is super flavourful and full of heart healthy fats!

Yield: 4 servings


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


  1. In a food processor, combine all ingredients for the avocado alfredo and blend until smooth. Set aside.
  2. In a large bowl combine all ingredients for the salmon (except olive oil) and allow to marinate for 20 minutes.
  3. 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.
  4. 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.
  5. 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