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Protein Salmon Pasta Recipe

Emily Carter
This vegan protein salmon pasta delivers rich flavor, creamy comfort, and strong plant protein without animal ingredients.It fits busy evenings, post-workout cravings, and women who expect pasta to multitask.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 460 kcal

Ingredients
  

  • Protein pasta lentil or chickpea, dry: 180 g
  • Vegan salmon chunks soy or pea protein based: 220 g
  • Olive oil: 2 tbsp
  • Onion finely sliced: ½ cup
  • Garlic minced: 1 tsp
  • Unsweetened plant milk: ¾ cup
  • Nutritional yeast: 2 tbsp
  • Lemon juice: 1½ tbsp
  • Dijon mustard: 1 tsp
  • Black pepper: ½ tsp
  • Salt: ¾ tsp
  • Dried oregano: 1 tsp
  • Chili flakes optional: ¼ tsp
  • Fresh dill or parsley chopped: 2 tbsp

Instructions
 

  • Protein pasta (lentil or chickpea), dry: 180 g
  • Vegan salmon chunks (soy or pea protein based): 220 g
  • Olive oil: 2 tbsp
  • Onion, finely sliced: ½ cup
  • Garlic, minced: 1 tsp
  • Unsweetened plant milk: ¾ cup
  • Nutritional yeast: 2 tbsp
  • Lemon juice: 1½ tbsp
  • Dijon mustard: 1 tsp
  • Black pepper: ½ tsp
  • Salt: ¾ tsp
  • Dried oregano: 1 tsp
  • Chili flakes (optional): ¼ tsp
  • Fresh dill or parsley, chopped: 2 tbsp

Notes

Nutritional Values (Per Serving)

  • Calories: 460 kcal
  • Total Fat: 14 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 48 g
  • Fiber: 8 g
  • Protein: 30 g

Vitamins & Minerals (Per Serving %)

  • Vitamin B12: 45%
  • Vitamin D: 30%
  • Magnesium: 24%
  • Phosphorus: 28%
  • Potassium: 26%

Additional Notes / Tips to Enhance the Flavor

Add capers for bold confidence.
Swap dill with basil for softer vibes.
Meal-prep friendly and reheats without drama.