Lemon Garlic Smoked Salmon & Asparagus Pasta (35g Protein)

Published: 8/10/2026

This elegant dish captures the Nordic essence of smoked salmon while maintaining a lean profile. Greek yogurt delivers creaminess without the heavy saturated fats of traditional cream sauces.

Ingredients (4 servings)

• 8 oz (225 g) smoked salmon, flaked
• 8 oz (225 g) whole wheat or protein pasta
• 8 oz (225 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces
• 1 cup (130 g) sliced leeks
• 3 cloves garlic, minced
• 1/4 cup (60 g) plain Greek yogurt (0%)
• 1 tbsp (15 ml) lemon juice
• 1 tsp (3 g) lemon zest
• Fresh dill, for garnish

Instructions

1. Boil the pasta according to the package directions. Add the asparagus during the last 3 minutes of boiling. Reserve 1/2 cup (120 ml) of the pasta water.
2. In a skillet, sauté the leeks and garlic in a light spray of oil until softened.
3. Whisk together the Greek yogurt, lemon juice, and lemon zest.
4. Toss the hot pasta and asparagus with the yogurt mixture, adding reserved pasta water as needed for a silky consistency.
5. Gently fold in the flaked smoked salmon and garnish with fresh dill.

Pro Tips

• No Curdling: Do not heat the Greek yogurt sauce over high heat — the protein will denature and curdle. Mix it into the hot pasta off the heat instead.

See Also

• Creamy Smoked Salmon Pasta
• Baked Salmon with Lemon Cream Sauce
• Creamy Lemon Salmon Risotto

Categories: mains, pasta-risotto, healthy