Spinach Artichoke Pasta & Salmon

The first thing I thought when I saw this package in the boxed food aisle I thought too good to be true.  I've tried the brown rice pasta, chickpea pasta, quinoa pasta and etc but this was a new variation that had a clean ingredient list and looked interesting!  

The brand I found was, De Boles Spinach Jerusalem Artichoke Pasta which includes only the following ingredients: Organic Durum wheat Semolina, Organic Spinach Powder, Organic Jerusalem Artichoke Inulin.  Now, to give you a little more perspective on this here's what Duram Wheat Semolina is because I had no idea either!

The dough is less elastic than bread doughs, but this makes it easier to roll into pasta shapes. The durum wheat is milled to remove the bran and germ, leaving the rich yellow endosperm granules called semolina. This is then ground into flour and used to make pasta.

Semolina is made from durum wheat, so it is digested slowly. ... Semolina is a good source of two vital vitamins: E and the B group. Both, as we know, are essential for good immunity from disease. For those who lead an active lifestyle, semolina is a quick and nourishing source of energy.  Or in other words, this is slow digesting carb - which is what we want to look for in carbohydrates.  

After investigating the pasta, I wanted to pair it with vegetables because I always aim to have veggie loaded meals.  I also wanted to add more protein because my husband as you know really wants that in his meals.  Frankly, I did too and felt this paired very nicely together!

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I already had bok choy and fresh radishes from the farmers market on Sunday so I thought that was a great place to start.  Below you will see the complete list of ingredients and also preparation.  However, feel free to add in your own variety.  Adding in your favorite veggie is a great way to make it just the way YOU like it!  I hope you enjoy!



  • 1 box Spinach Artichoke De Boles Pasta
  • 4 fresh organic radishes
  • 1 batch small - medium sized bok choy
  • 1/4 cup Liquid Aminos (or soy sauce if you prefer)
  • 4 tbsp olive oil
  • 2 fresh garlic cloves 
  • 1/2 teaspoon sea salt
  • 1/2 tsp pepper
  • 1 tsp 21 salute seasoning 
  • 4 oz wild caught salmon fillets ( depending on the number of entrees you will want to have 2-4)  I used 4 to have some leftovers:)



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  1. First begin by boiling the water with a pinch of sea salt.  Once water is brought to a boil add the pasta.  I used a 2" deep pan so I could use the same pan to saute with the veggies after I removed the water.   While you're waiting for your water to boil, set the oven to 425 for your salmon.
  2. Prep your salmon with just some simple olive oil  and seasoning.  I love Trader Joe's 21 Salute Seasoning with some light sea salt and pepper.  Stick in the oven on a flat baking sheet for approx 20-25 minutes.  
  3. Boil noodles for approx 7-8 minutes or until noodles are soft.  Strain from the water and set aside.  
  4. Add your olive oil and garlic cloves to the saute pan.  Then add the pasta back in with the bok choy, radishes and liquid aminos.  Stir evenly for about 3-5 minutes on low heat so the noodles fully absorb all of the flavor.  
  5. Remove your salmon from the oven and I prefer to remove the skin and slice up the salmon so I did just that and topped our pasta with small more shaved-like pieces. 

I hope you enjoy!  Would love to hear your feedback!  As always, thanks for following along!  I greatly appreciate your support!





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