Recipe description
October 2, 2026
High-Protein High-Fiber Salmon Quinoa Pasta
A satisfying salmon pasta with protein, fiber, and plant-based variety.
High Fiber
High Protein
Pescatarian
78%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Balances salmon protein and healthy fats with whole-grain quinoa pasta.
- Includes colorful plant foods such as tomatoes, spinach, garlic, and lemon.
- Provides a practical, satisfying meal with fiber and multiple plant ingredients.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Salmon
250
gram
Pasta, whole grain
1.5
cup
Cherry tomatoes
1
cup
Spinach
2
tablespoon
Garlic
2
clove
Oil, olive
2
tablespoon
Lemon
1
piece
Cheese, grana padano
2
tablespoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
Bring a large pot of salted water to a boil and cook the whole grain quinoa pasta according to package directions until al dente. Drain, reserving half a cup of the pasta water.
2
While the pasta cooks, pat the salmon fillet dry and cut it into bite-sized cubes. Season with salt and black pepper.
3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon cubes and cook for 2-3 minutes per side until golden and just cooked through. Transfer to a plate and set aside.
4
In the same skillet, add the remaining olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
5
Add the halved cherry tomatoes and cook for 3-4 minutes, pressing gently, until they soften and release their juices.
6
Stir in the baby spinach and cook for 1-2 minutes until wilted.
7
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss to coat everything evenly.
8
Return the salmon to the skillet, add the lemon juice and zest, and gently toss to combine. Adjust seasoning with salt and pepper.
9
Divide the pasta between two plates, top with grated grana padano cheese, and serve warm.
More Recipes For Your Gut
Nutrition
650 kcal
Calories
39 g
Protein
62 g
Carbohydrates
7 g
Fiber
5 g
Sugar
29 g
Fat
6 g
Saturated fat
2.2 g
Salt
FAQ
How many servings does this salmon quinoa pasta recipe make?
The recipe makes 2 servings.
Is this recipe high in protein and fiber?
Salmon contributes protein, while quinoa-based pasta, vegetables, and spinach contribute fiber. The exact amounts depend on the brands and portions used.
How do I know when the salmon is cooked?
The salmon should be opaque in the center and flake easily. For added food-safety assurance, cook it to an internal temperature of about 63°C.
Can I use frozen salmon?
Yes. Thaw it safely in the refrigerator, pat it dry, and cut it into pieces before cooking.
Is quinoa pasta gluten-free?
Not necessarily. Check the package label, as some quinoa pastas contain wheat or may be produced where gluten is handled.
Can I make this pasta dairy-free?
Yes. Omit the Grana Padano or replace it with a suitable dairy-free alternative.
How should I store leftovers?
Refrigerate leftovers in a covered container within 2 hours and use them within 2 days. Reheat thoroughly before serving.
Why should I reserve some pasta water?
The starchy water helps loosen the sauce and coat the pasta. Add it a little at a time until the texture is smooth.
Can I add other vegetables?
Yes. Courgette, bell peppers, broccoli, or extra spinach can work well. Add firmer vegetables earlier so they cook through.
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