Lighter Smoked Salmon & Cream Cheese Pasta (34g Protein)

Published: 8/31/2026

The iconic flavors of a smoked salmon bagel in a comforting, high-volume pasta format. Low-fat cream cheese and Greek yogurt create a velvety sauce that is both clean and optimized for muscle recovery.

Ingredients (4 servings)

• 12 oz (340 g) protein penne
• 8 oz (225 g) smoked salmon, torn into bite-sized ribbons
• 1/2 cup (115 g) low-fat cream cheese (Philadelphia-style)
• 1/2 cup (120 g) plain Greek yogurt
• 1/4 cup (15 g) fresh dill, chopped
• 1 tbsp (15 g) capers, drained
• 1/2 lemon, zested and juiced
• 1/2 tsp (1 g) black pepper

Instructions

1. Cook the pasta in salted water according to package instructions. Reserve 1/2 cup (120 ml) of the pasta water.
2. In a large mixing bowl, whisk together the cream cheese, Greek yogurt, lemon juice, and lemon zest.
3. Drain the pasta and immediately add it to the bowl. Toss quickly to melt the cream cheese into a sauce, adding reserved water as needed for silkiness.
4. Gently fold in the smoked salmon, dill, and capers.
5. Season with black pepper and serve immediately.

Pro Tips

• Heat Control: Never boil the smoked salmon; the residual heat from the pasta is sufficient to warm the fish without compromising its delicate oils and texture.
• Acidity Balance: The capers and lemon juice are non-negotiable; they cut through the richness of the cream cheese and salmon.

See Also

• Creamy Smoked Salmon Pasta
• Lemon Garlic Smoked Salmon & Asparagus Pasta

Categories: mains, pasta-risotto, seafood