Creamy Tomato Zucchini Pasta with Salmon and Asparagus
Prep Time 5 minutes mins
Cook Time 27 minutes mins
Total Time 32 minutes mins
Servings 2
- 2 large zucchinis peeled, Blade A
- 1/2 medium onion diced
- 1 tbsp olive oil
- salt and pepper
- 3/4 tsp red pepper flakes
- 2 medium cloves of garlic minced
- 1.75 cans of 14oz diced tomatoes
- 3 tsp dried oregano flakes
- 12 small asparagus stalks
- 4-5 oz salmon filet cut into 1 inch chunks
- 3 tsp garlic powder
- 1/3 cup of 2% plain Greek Yogurt
- olive oil cooking spray
Preheat the oven to 410 degrees. In a baking dish, place in your asparagus stalks and salmon chunks. Spray over with cooking spray and season all with salt, pepper and garlic powder. Set aside.
Place a large skillet over medium heat and pour in olive oil. Season with salt and pepper. Once oil heats, add in garlic. Cook for 1 minute and then add in the red pepper flakes. Cook for 30 seconds and then add in the tomatoes, oregano and season with more salt and pepper. I like my tomatoes crushed, so I took a potato smasher and smashed the tomato chunks – you can do this with a fork! Let the mixture cook for 5 minutes and then add the asparagus and salmon in the oven. Cook for 12-15 minutes, depending on the thickness of your salmon. Once done, take out and set aside.
Let the tomato skillet mixture cook for about 15-20 minutes or until the sauce reduces and most of the juices are gone. Add in the Greek Yogurt and mix to combine, until sauce lightens to a medium pink.
Next, add in the zucchini pasta, salmon and asparagus. Mix to combine thoroughly. Cook for about 2-3 minutes or until zucchini pasta softens.
Plate onto dishes and enjoy.
A healthy yet creamy tomato sauce over zucchini pasta with baked salmon and asparagus.