This rich and satisfying Dairy-Free Creamy Salmon Pasta is the REAL deal. Plus, this dish can be made in less than 30 minutes!
If you're looking for more healthy and delicious pasta recipes, check out my Pasta Primavera, Goat Cheese Chicken Pasta , or my classic Healthy Spaghetti and Meat Sauce.
In This Post You'll Find:
You’ve come to the right place if you’re looking for a dish that’s as impressive as it is easy to make.
Thing is, anything with carbs and cream has gotten a bad rep when it comes to a healthy diet. But, since we all love pasta, the simple solution is just to #makeithealthy. So if you’ve tried my Goat Cheese Chicken Pasta or my Creamy Tuscan Shrimp With Sweet Potato Noodles, there’s a 100% chance you’re gonna love this recipe, too.
This mouth-watering masterpiece is made with pan-fried salmon, sun-dried tomatoes, baby spinach, and a creamy garlicky sauce. It's great for date night, a fancy potluck, or even an easy weeknight dinner.
Reasons You'll Love It
- Stores easy in a fridge
- Creamy and delicious
- It's healthy and dairy-free
Ingredients For Dairy-Free Creamy Salmon Pasta
Salmon fillets: Salmon works great in this pasta because it can be flaked well and adds to the creaminess of the pasta. You can also use snapper, tilapia, or bass.
Chickpea penne: You can also use whole wheat pasta. I like swapping white flour pasta with chickpea or whole wheat options for more nutrients and fiber.
Extra virgin olive oil: Extra virgin olive oil is my choice, but you can also use avocado oil. Check out my Healthiest Oils To Cook With list.
Almond milk: This will bring the creaminess to your pasta minus the heavy calories from well — heavy cream. Though, you can also use cashew milk.
Chickpea flour: This is a Healthy Flour Substitute for white flour that helps thicken your creamy sauce. You could also use arrowroot starch or whole wheat flour.
Step By Step Instructions
- Step 1: Heat a large sauté pan over medium-high heat. Pat the salmon dry and season with salt and pepper. Add 1 tablespoon of oil to the pan, followed by the salmon. Then cook them for around 4-5 minutes per side, or to your desired doneness. Transfer to a plate and set aside.
- Step 2: Use the same pan for the salmon and reduce the heat to medium. Add the remaining 2 tablespoons of oil to the pan, followed by the sliced onions. Season them with salt and pepper and sauté for around 5 minutes or until soft and translucent. Add your garlic and sundried tomatoes and sauté for 30-60 seconds.
- Step 3: Stir in chickpea flour and cook for 1-2 minutes. Slowly pour in warmed milk, stirring constantly to prevent lumps.
- Step 4: Add the cooked pasta and baby spinach to the pan along with a few tablespoons of the pasta water, to thin the sauce. Toss to combine. Then break the salmon into large chunks and gently stir into the pasta. Stir in the lemon juice. Taste and adjust seasoning, as needed.
Dairy-Free Creamy Salmon Pasta Goes Well With:
- Veggies: My personal favorites are Roasted Broccoli and Lemon-Roasted Asparagus, but you can substitute them with any of your go-to veggie sides.
Recipe FAQs
Yes, you can freeze this creamy salmon pasta recipe.
First, make sure your pasta has cooled down to room temp. Place it in an airtight and freezer-safe container. Store it in your freezer for up to 3 months.
To defrost, you can store it in the fridge overnight. Then reheat it on a pan with some extra virgin olive oil.
If you want to store your pasta in the fridge, simply place it inside an air-tight container and it should be good for up to 3 days. When you’re ready to serve, follow the same steps to reheat above.
The United States Department of Agriculture (USDA) suggests a minimum internal temp of 145˚F at the thickest part of cooked salmon. This would come out well done.
However, if you prefer your fish cooked medium, the internal temp should reach 125 to 130˚F. For medium-rare salmon, you can stop when the thickest part reaches 120˚F. Because we want the salmon to flake, we'll cook it to at least medium, however.
Salmon works great in this pasta because it can be flaked well and adds to the creaminess of the pasta. You can also use snapper, tilapia, or sea bass.
Pack your leftovers in an air-tight food container and pop it in the fridge. Just make sure that the dish has already cooled down before you store it -- that way, you don't get any excess moisture build-up. (Check out my Ultimate Guide To Meal Prep Containers for my favorite air-tight containers.)
More Healthy Salmon Recipes
Salmon is always a good idea and these easy and clean recipes are here to prove it:
Dairy-Free Creamy Salmon Pasta
Equipment
- Stock Pot or Large Deep Skillet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 8 oz chickpea penne or whole wheat pasta
- 12 oz salmon fillets
- 3 tablespoon extra virgin olive oil, divided
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 2 Cloves Garlic, minced
- 1.5 oz sundried tomatoes, chopped
- 1½ cups almond milk, or milk of choice
- ½ medium onion, thinly sliced
- 2 tablespoon chickpea flour
- 4 cups baby spinach
- juice of half a lemon
Instructions
- Bring a large pot of water to a boil. Season with salt. Add pasta and cook until al dente according to package directions. Drain and reserve 1 cup of pasta cooking water.
- While pasta cooks, transfer milk to a small pot. Bring to a simmer over medium heat. Reduce to low and keep warm until needed.
- Heat a large sauté pan over medium high heat. Pat salmon dry and season with salt and pepper. Add 1 tablespoon of oil to pan, followed by the salmon. Cook for approximately 4-5 minutes per side, or to desired doneness. Transfer to a plate and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons of oil to the pan, followed by the sliced onions. Season with salt and pepper. Sauté approximately 5 minutes or until softened and translucent. Add garlic and sundried tomatoes and sauté 30-60 seconds.
- Stir in chickpea flour and cook for 1-2 minutes. Slowly pour in warmed milk, stirring constantly to prevent lumps.
- Add cooked pasta and baby spinach to pan along with a few tablespoons of pasta water, as needed, to thin the sauce. Toss to combine.
- Break salmon into large chunks and gently stir into pasta.
- Stir in lemon juice. Taste and adjust seasoning, as needed.
Notes
- Cook the pasta al dente to prevent it from becoming too soft when mixed with the sauce.
- Use fresh salmon fillets for the best texture and flavor, avoiding pre-cooked or canned options.
- Stir in the salmon gently to avoid breaking it into small pieces.
- If the sauce becomes too thick, gradually add reserved pasta water or a splash of milk to loosen it.
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
Lacey Baier
There's nothing better than a quick, creamy salmon pasta for an easy yet indulgent meal! This dish comes together in 45 minutes with tender salmon, a velvety garlic parmesan sauce, and perfectly cooked pasta. It’s a great way to elevate weeknight dinners without much effort. Let me know how you like it.