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Fusilli pasta with salmon & baby spinach

Written by Catherine Saxelby on Saturday, 16 May 2009.
Tagged: easy, healthy heart, high fibre, light meal, main course, pasta, seafood

  • Ready In: 20 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 4
Fusilli pasta with salmon & baby spinach

Try this easy pasta recipe when you need a quick dinner and all you've got in the cupboard is a can of salmon and some fusilli or penne pasta. It's low GI (good for diabetes), low in saturated fat and high in those helpful omega-3s.


  • 500 g fusilli or penne pasta
  • oil spray
  • 250 g punnet cherry tomatoes, halved
  • 2 garlic cloves, sliced
  • 210 g can red or pink salmon, drained and flaked
  • 1/2 cup light evaporated milk
  • juice of 1 lemon
  • 60 g baby spinach leaves
  • TO SERVE: chopped chives and grated parmesan cheese
  • TO SERVE: tossed salad

Nutrition per serve

1 serve (including a generous serve of salad) contains 2550 kJ (610 Calories), 13 g fat (includes 3 g saturated fat), 90 g carbohydrate (including 5 g sugars), 8 g fibre, 295 mg sodium. Read our nutrition rating system.


1. Cook the pasta in plenty of boiling water, following packet instructions. Drain the pasta well and set aside, keeping warm.

2.  Heat a large frying pan on high. Spray with oil. Sauté the tomatoes and garlic for a minute then stir in the salmon, cream and lemon juice.

3.  Lower the heat and simmer gently for 2-3 minutes, stirring from time to time, until the mixture has thickened slightly.

4.  Toss the sauce through the hot pasta with the spinach leaves. Serve topped with chives and Parmesan.

5.  Accompany with a tossed leaf salad.