Go Back

Creamy Tomato Zucchini Pasta with Salmon and Asparagus

Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Servings 2

Ingredients

  • 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

Instructions

  • 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.