This easy Salmon Pasta Without Cream is a simple and delicious recipe ready in less than 30 minutes using basic ingredients. It's the perfect quick dinner for busy weeknights!
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Quick weeknight dinners - that's what I'm all about. And this easy salmon recipe ticks all the boxes. Easy. Delicious. Healthy(ish). Did I say delicious?
Make it with leftover Smoked Salmon On A Pellet Grill, Blackened Air Fryer Salmon, or canned salmon to make it even easier! For a complete meal, serve with Panera Tomato Basil Cucumber Salad and Quick Homemade Biscuits With Water.
Easy Salmon Pasta Recipe
I love easy and delicious weeknight dinner recipes, and this is one of my family's favorites. Like my Baked Cod With Shrimp, this recipe uses lemon to bring out the flavors.
I also like that it is packed with fresh spinach and cherry tomatoes. The flavors of the tomatoes pop when they are sauteed, too!
Instead of a heavy cream sauce like I used in my Air Fryer Salmon Bites With Garlic Cream Sauce and Instant Pot Salmon Chowder, the pasta is tossed in a creamy sauce made from chicken broth, garlic, lemon, and Parmesan cheese. This is one of those recipes you'll want to keep handy in your back pocket!
Ingredients To Make Salmon Pasta
- Pasta of your choice. You can use any kind of pasta, but I prefer linguine, fettuccine, or spaghetti. You can even use whole wheat pasta or gluten-free pasta if you prefer.
- Salmon fillets. Use fresh salmon fillets. Remove the skin with a sharp fillet knife before cooking.
- Unsalted butter. This is used to brown the salmon. I have also used olive oil, but it didn't brown nearly as nice or have as much flavor.
- Chicken broth. Use homemade chicken broth or store-bought chicken broth.
- Garlic. Fresh garlic is best, but if you want, you can use garlic powder or garlic granules.
- Onion. Again, fresh is best, but you can use onion powder or onion flakes.
- Tomatoes. Use fresh cherry or grape tomatoes cut in half. You can also use sun-dried tomatoes.
- Spinach. Use fresh spinach leaves.
- Lemon juice. Fresh is best, but you can use bottled lemon juice if that's what you have.
- Fresh herbs. Use chopped fresh basil or fresh parsley.
- Parmesan cheese. Again, freshly grated Parmesan cheese for garnish will give you the best flavor.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
How to make salmon pasta without cream
Cook the pasta. Cook the pasta according to the package instructions in a large pot of salted water until al dente. Drain, rinse thoroughly under cold water, and set aside.
Cook the salmon. While the pasta cooks, cook the salmon. Here, you have a few choices. You can either Air Fry Frozen Salmon or make Honey Glazed Smoked Salmon or Baked Salmon With Maple Syrup. If you have a smoker, you can make Smoked Dry Brine Salmon, Pellet Grilled Salmon, or Masterbuilt Smoked Salmon.
You can also saute the salmon, which I did for this recipe. First, remove the skin of the salmon. The first time I made it, I didn't remove the skin and had a mess to deal with.
Sprinkle salmon fillets with salt and black pepper and saute in a large skillet with butter over medium-high heat. Cook the salmon for about 5 minutes per side until both sides are golden brown. The fish is fully cooked if it flakes easily with a fork and the internal temperature reaches 145 degrees F. Set the salmon aside.
Cook the aromatics. Add olive oil, onion, and garlic in the same skillet and saute for about 2-3 minutes until translucent. If using white wine, pour it into the skillet and let it simmer for a couple of minutes to deglaze the pan. The wine should be reduced by half.
Add broth and tomatoes. Add the chicken broth and the cherry tomatoes to the skillet. Let the mixture simmer for about 5 minutes until the tomatoes start to soften and release their juices. Flake the cooked fish into bite-sized pieces and add to the skillet.
Combine pasta. Add the cooked pasta as well as the fresh spinach leaves. Drizzle fresh lemon juice and chopped herbs over the pasta. Toss gently until the spinach wilts slightly and the pasta is well coated with the sauce.
Serve. Garnish the creamy pasta with freshly grated Parmesan cheese and serve immediately.
Storage
Refrigerator: This pasta dish is best served fresh, but you can store leftover pasta in an airtight container in the refrigerator for up to 2 days. I do not recommend freezing.
Reheating: To reheat, heat the pasta in a skillet over medium heat with a bit of olive oil or chicken broth until heated through. You can also heat in the microwave.
Expert Cooking Tips
- Do not overcook the salmon - you want it to be moist and flaky.
- Cook your pasta until al dente.
- Use fresh lemon juice, fresh tomatoes, and fresh herbs for best results.
- Add some spice with a pinch of red pepper flakes.
Recipe FAQs
Yes, you can use your favorite pasta in this recipe. Linguine and fettuccine work well, but feel free to use spaghetti, penne, or any other pasta you prefer.
Absolutely! While salmon adds a rich flavor, you can substitute it with other flaky fish like trout, cod, or tilapia for a similar result.
Yes, you can use canned diced tomatoes in place of fresh cherry tomatoes, especially if fresh ones are not in season. Just be sure to drain them before adding them to the dish.
You can omit the wine and go to the next step, where you add chicken broth.
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Recipe
Easy Salmon Pasta Without Cream
Ingredients
- 8 ounces linguine or fettuccini or pasta of your choice
- 2-3 salmon fillets skin removed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- ½ cup chicken broth
- ½ cup white wine optional
- 1 cup cherry tomatoes halved
- ½ cup fresh spinach leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese for garnish
Instructions
- Cook the Pasta: In a large pot of salted water, cook the pasta according to the package instructions until it reaches al dente. Drain, rinse thoroughly under cold water, and set aside.
- Cook the Salmon: While the pasta is cooking, cook the salmon. Melt butter in a large skillet over medium-high heat, and sauté salmon for about 5 minutes per side until both sides are golden brown. The salmon should flake easily with a fork and reach an internal temperature of 145 degrees F. Set aside.
- Cook the Aromatics: In the same skillet, add olive oil, onion, and garlic. Sauté for 2-3 minutes until they become translucent.
- Deglaze the Pan: If using white wine, pour it into the skillet and let it simmer for a couple of minutes to deglaze the pan. The wine should be reducee by half. If not using wine, go to the next step.
- Add Broth and Tomatoes: Add the chicken broth and the cherry tomatoes. Simmer the mixture for about 5 minutes until the tomatoes soften and release their juices.
- Combine Pasta and Salmon: Flake the cooked salmon into bite-sized pieces and add it to the skillet. Add the drained, cooked pasta and fresh spinach. Drizzle with fresh lemon juice and add chopped fresh parsley. Gently toss everything together until the spinach wilts and the pasta is well coated in sauce.
- Serve: Garnish with grated Parmesan cheese and immediately serve the salmon pasta.
Recipe Notes:
- Use fresh salmon for the best flavor.
- Cook the pasta just until al dente.
- Do not overcook the salmon.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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