Easy Salmon and Pasta for One

One night last week, I found myself home alone – needing only to cook for one. Of course, for me, this means pasta 90% of the time. What can I say? I love pasta – so easy (and super easy to cook for 1)!

I had some salmon fillets in the freezer that I thought would work well (single serve and easy to cook in the oven). You could certainly use any salmon fillet – but, I used these by Gorton’s, since I had them on hand.

While the salmon was cooking in the oven, I was deciding what I would do with the pasta. I had some cherry tomatoes and spinach. And, lemon was an obvious addition, given that I was eating salmon.

I halved the tomatoes and chopped the spinach (I didn’t have baby spinach) and removed any stems.

Both were put in a hot skillet, with a little bit of avocado oil, salt and pepper. Once the spinach was wilted and the tomatoes were warmed through, I added the juice of 1/2 a lemon.

I dished up a serving of cooked spaghetti, added the cooked salmon and topped with the veggies.

A quick and easy (and delicious) meal for one!

Easy Salmon and Pasta for One

Cooked salmon fillet (use fillet of choice, I used a bake in the oven Gorton’s fillet)
Single serving of cooked spaghetti
Handful of fresh spinach, chopped
Handful of cherry tomatoes, halved
Juice of 1/2 lemon
Salt and pepper to taste
Avocado oil spray

  • Cook salmon, per package and set aside
  • Cook a single serving of pasta, set aside
  • Chop spinach and halve tomatoes
  • In hot skillet, with avocado oil, wilt spinach and warm tomatoes through
  • Add juice of 1/2 a lemon
  • Plate spaghetti, top with salmon filet and add the vegetables on top

Pasta with Chicken, Tomato and Lemon Sauce

Let’s face it – Mondays are hard! And hard days need easy dinners. Between needing something easy and the fact that I didn’t make pasta this past weekend, pasta seemed like the best option (can you tell that I missed my pasta this weekend?? I did – I admit it, I did!).

As 99% of my pasta recipes do, this one started with onions and garlic. It also included chicken, cherry tomatoes, lemon juice! All good things things in my book!

Ignore that there are 2 lemons here – I ended up only using one.

I started by prepping my ingredients – dicing the onion, cubing the chicken and halving the tomatoes.

Then I cooked the onion and garlic, in a hot pan, with a small amount of oil – until the onions were translucent.

I added the cubed chicken and spices and cooked the chicken through.

The final step of making the ‘sauce’ for the pasta was to add the chicken stock, cream, lemon juice, tomatoes and basil. While I was cleaning up my prep mess (when I can – I prefer to clean as I go – it’s so much nicer to sit down to dinner without having a mess hanging over you!), I let the sauce thicken.

Then I just added the pasta and topped with a little bit of parmesan cheese and stirred well.

To serve, everyone just added as much additional parmesan cheese as they liked.

Despite the heavy cream – this sauce was refreshingly light! A perfect pasta for a Monday night – and will make some mighty fine leftovers for lunch tomorrow!

Pasta with Chicken, Tomato and Lemon Sauce

2 chicken breasts, cubed
1 box bowtie pasta
2 -3 cups halved cherry tomatoes (adjust give your tastes)
1/2 white, diced
1/2 cup chicken stock
1/2 cup heavy cream
1 tbsp garlic
1 tsp garlic salt
2 tsp umami seasoning
Juice of one lemon
1/2 tsp olive oil
1 tbsp fresh basil, chopped
Parmesan cheese (optional)

  • Dice onion, halve cherry tomatoes and cube chicken breasts
  • Cook pasta to al dente, set aside
  • In hot pan, add olive oil, onion and garlic – cook until onions are translucent
  • Add in chicken, salt, garlic salt and umami seasoning – cook chicken until done
  • Add in lemon juice, chicken stock and heavy cream – bring to a boil
  • Reduce heat, add tomatoes and basil – cook for 15 minutes
  • Add in pasta, stir and cook allow to simmer for 5-10 minutes.
  • Top with parmesan cheese and serve