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Enjoy this Wild Sockeye Salmon & Roasted Garlic Pasta made with wild-caught salmon, organic pasta, roasted garlic tomato sauce, red onion, extra-virgin olive oil, and garlic. A protein-rich, flavorful meal that’s simple, satisfying, and easy to make.

Ingredients:

• • 8 oz organic pasta
  • 2 cans (7.5 oz) wild-caught sockeye salmon, drained
  • 1½ cups roasted garlic pasta sauce
  • ½ medium red onion, thinly sliced or chopped
  • 2–3 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Italian seasoning
  • Black pepper, to taste
  • Optional: red pepper flakes
  • Optional: fresh basil or parsley

Method:

1. 1. Cook the pasta. Cook 8 oz pasta according to the package directions until al dente. Before draining, save about ½ cup of the pasta water.
   2. Sauté the onion. Heat the extra-virgin olive oil in a large skillet over medium-low to medium heat. Add the red onion and cook for about 3–4 minutes, until it begins to soften.
   3. Add the garlic. Add the minced garlic and cook for another 30–60 seconds. You want it fragrant, not browned.
   4. Make the sauce. Add the roasted garlic pasta sauce, Italian seasoning, black pepper, and a few tablespoons of the reserved pasta water. Simmer gently for 3–4 minutes.
   5. Add the salmon last. Break the sockeye salmon into bite-sized pieces and gently fold it into the sauce. Since the canned salmon is already cooked, you’re really just warming it through. About 1–2 minutes is plenty.
   6. Bring it together. Add the drained pasta and gently toss until everything is coated. Add a little more pasta water if you want a looser sauce.
   7. Finish. Remove from the heat and, if desired, drizzle each serving with a small amount of extra-virgin olive oil. Add fresh basil, parsley, or red pepper flakes.

Serves: 4

Approximate Nutritional Analysis Per Serving: 390–440 calories (29–33 grams of protein, 45–50 grams of carbohydrates, 12–15 grams of fat, 4–6 grams of fiber).

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Robert Ferguson is a California- and Florida-based single father of two daughters, clinical nutritionist, researcher, best-selling author, speaker, podcast and television host, health advisor, NAACP Image Award Nominee, creator of the Diet Free Life methodology, and Chief Nutrition Officer for iCoura Health. He also serves on the Presidential Task Force on Obesity for the National Medical Association and the Health and Product Advisory Board for Zinzino, Inc.

You can reach Robert via email at robert@dietfreelife.com.

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