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Creamy Lemon Salmon Pasta

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This delicious easy dish can be made from easy pantry staples.

Diets: dialysis, early stages of CKD, diabetes

Download a printable copy of recipe.

This recipe was developed by a CKD patient Chef Duane Sunwold.

 1 can (14oz) salmon
 ½ cup lemon juice
 1 box (16oz) pasta
 4 cups broccoli, cooked
 1 tbsp oil (olive or canola)
 ¼ onion, diced
 2 cups unsweetened rice milk
 ¼ cup corn starch(optional if thicker sauce is desired)
 ¼ cup fresh parsley, chopped
1

Drain and rinse canned salmon. After rinsing, pour ¼ cup of lemon juice over the canned salmon and let sit for 5-10 minutes.

2

Cook pasta according to the package, drain and rinse with cold water.

3

Blanch broccoli. (Blanch technique -Drop broccoli in boiling water for 2 minutes, remove and chill in ice water.)

4

In a large skillet, heat oil over medium heat. Add onions and sauté until onions are translucent, about 3-5 minutes.

5

Add 2 cups of milk to the pan and bring to a boil. If a thicker sauce is desired, add 1 ½ cups milk to the pan and bring to a boil. Mix the remaining ½ cup rice milk with the cornstarch, to make a slurry. Whisk slurry into the skillet as the liquid is boiling.

6

Reduce the heat to simmer, add salmon and cook for 2 more minutes. Add pasta, broccoli and bring back up to simmer. Remove from heat, and sprinkle chopped parsley (optional) on top before serving.

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients

 1 can (14oz) salmon
 ½ cup lemon juice
 1 box (16oz) pasta
 4 cups broccoli, cooked
 1 tbsp oil (olive or canola)
 ¼ onion, diced
 2 cups unsweetened rice milk
 ¼ cup corn starch(optional if thicker sauce is desired)
 ¼ cup fresh parsley, chopped

Directions

1

Drain and rinse canned salmon. After rinsing, pour ¼ cup of lemon juice over the canned salmon and let sit for 5-10 minutes.

2

Cook pasta according to the package, drain and rinse with cold water.

3

Blanch broccoli. (Blanch technique -Drop broccoli in boiling water for 2 minutes, remove and chill in ice water.)

4

In a large skillet, heat oil over medium heat. Add onions and sauté until onions are translucent, about 3-5 minutes.

5

Add 2 cups of milk to the pan and bring to a boil. If a thicker sauce is desired, add 1 ½ cups milk to the pan and bring to a boil. Mix the remaining ½ cup rice milk with the cornstarch, to make a slurry. Whisk slurry into the skillet as the liquid is boiling.

6

Reduce the heat to simmer, add salmon and cook for 2 more minutes. Add pasta, broccoli and bring back up to simmer. Remove from heat, and sprinkle chopped parsley (optional) on top before serving.

Creamy Lemon Salmon Pasta