A creamy and protein-packed pasta dish featuring flaky salmon, tender vegetables, and a tangy Greek yogurt sauce.

Scale

300 g chickpea rotini pasta

560 g skinless salmon fillets

200 g frozen peas

360 g broccoli florets

160 g plain Greek yogurt

1 lemon

30 g grated Parmesan

4 garlic cloves

Cook chickpea rotini pasta according to package directions.
While pasta cooks, season salmon fillets with salt and pepper.
Bake or pan-fry salmon until cooked through and flaky.
Steam or blanch broccoli florets until tender-crisp.
Add frozen peas to the cooking pasta during the last 2 minutes.
Drain pasta and vegetables, reserving a small amount of pasta water.
In a large bowl, combine Greek yogurt, juice from the lemon, minced garlic, and grated Parmesan.
Whisk the sauce until smooth, adding a splash of reserved pasta water if needed for desired consistency.
Flake the cooked salmon into bite-sized pieces.
Add the drained pasta, peas, broccoli, and flaked salmon to the yogurt sauce.
Toss gently to combine all ingredients, ensuring everything is coated.
Serve immediately or portion for meal prep.

Recommended kitchen tools: Glass Meal Prep Containers, Instant Pot and Vacuum Sealer.

Keywords: salmon pasta, greek yogurt sauce, high protein, chickpea pasta, healthy dinner, easy meal, broccoli, peas