Salmon Pasta without Cream

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 442kcal

Author: Jeri Walker

Ingredients

8 ounces linguine or fettuccini or pasta of your choice
2 tablespoons unsalted butter
2-3 salmon fillets skin removed
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
½ cup white wine optional
½ cup chicken broth
1 cup cherry tomatoes halved
½ cup fresh spinach leaves
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley
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 2 tablespoons of butter in a large skillet over medium-high heat. Sauté salmon for about 5 minutes per side until both sides are golden brown. Sprinkle both sides with salt and pepper while it cooks. The salmon should flake easily with a fork and reach an internal temperature of 145℉. Set aside.
Cook the Aromatics: In the same skillet, add 1 tablespoon of olive oil, diced onion, and minced garlic. Sauté for 2-3 minutes until they become translucent.
Deglaze the Pan: If using white wine, pour ½ cup into the skillet and let it simmer for a couple of minutes to deglaze the pan. The wine should be reduced by half. If not using wine, go to the next step.
Add Broth and Tomatoes: Add ½ cup of chicken broth and 1 cup of 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 ½ cup of fresh spinach. Drizzle with 2 tablespoons of fresh lemon juice and add 2 tablespoons of 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. Enjoy!

Notes

Use fresh salmon for the best flavor.
Cook the pasta just until al dente.
Do not overcook the salmon.
If using smoked salmon or canned salmon, skip pan-searing and gently fold it in at the end to warm through.

Nutrition