Salmon with shrimp pasta



▢2½ oz. salmon

▢2½ oz. shrimp

▢1½ oz. whole wheat pasta

▢2 tablespoon light sour cream

▢¼ teaspoon curry powder

▢¼ teaspoon paprika

▢¼ teaspoon black pepper

▢Chives (optional)


Cook the salmon in the oven at 400 F (200 C) for about 15 min. (depending on how large the piece is). Remove the skin and any brown fat after cooking.

Cook the pasta according to the instructions on the package. You want the pasta to be done around the same time as the salmon, so based on how long the pasta needs to boil, wait until the salmon only has that long left to cook before placing the pasta in the boiling water.


Cook the shrimp for 2-3 minutes in lightly salted water until they just start turning pink. You also want the shrimp to finish cooking around the same time as the salmon and pasta, so wait until those ingredients only have a few minutes left before cooking your shrimp. Alternatively, you could buy your shrimp pre-cooked, in which case you’ll just skip this step.

Flake the salmon into small pieces.

Add the pasta, flaked salmon, and shrimp to a bowl and mix together.

In a small bowl, mix the sour cream and spices until combined. Drizzle over the pasta.

Garnish with chives to taste.

Recipe Notes

This recipe is for 1 serving of salmon & shrimp pasta.

Timing is important with this dish. You don’t want your pasta to dry out or your seafood to overcook. Ideally, try to have the salmon, shrimp, and pasta finish cooking around the same time.

Sauce is key for adding flavor to milder seafood like shrimp and salmon. This sauce combines sour cream with curry powder, paprika, and pepper, but feel free to try your own spice mix.

This dish is best served immediately. However, if you have leftovers, they can be safely stored in an airtight container in the refrigerator for 3-4 days.