Delicious Salmon Pasta Without Cream
This delicious salmon pasta dish is made without cream and combines savory salmon, comforting pasta, tomatoes, and a white wine sauce.
Ingredients
- 4 salmon filets
- 8 oz pasta
- 4 cloves garlic minced
- 4 tablespoons butter
- 2 tablespoons lemon juice
- ½ cup dry white wine
- ½ cup grape tomatoes cut in half
- ¼ cup onion diced
- ¼ cup grated parmesan
- ¼ cup basil chopped
- ¼ cup parsley chopped
- ½ teaspoon pepper *plus extra for seasoning the salmon
- ¼ teaspoon salt *plus extra for seasoning the salmon
Instructions
- Preheat your oven to 400 degrees.
- Place your salmon filets on a foil lined baking sheet that's been sprayed with cooking spray. Sprinkle a little salt and pepper evenly on the salmon and bake for 12 minutes.
- While the salmon is cooking prepare the pasta according to the package.
- Add the butter to a large skillet and heat to medium heat. Once the butter is melted add in the minced garlic and cook for 2 minutes.
- Cut your tomatoes and dice the onions then add them to the pan with the melted butter and garlic. Cook for 5 minutes or until the tomatoes have wilted.
- Add in the white wine and the lemon juice and let cook for 2-3 minutes.
- Add the shredded parmesan cheese and let cook until melted.
- Chop the basil and parsley and add it to the sauce.
- Once the salmon is cooked take it out of the oven and place it in the skillet with the sauce. Let it sit in the sauce on low while you drain your pasta.
- Add the cooked pasta to individual bowls then top with the salmon filets and pour the sauce evenly between the bowls.
Notes
Substitutions
Salmon- If you don't have salmon you can use shrimp, mahi mahi, snapper, cod, or tilapia.
Pasta- I use brown rice pasta to keep this recipe gluten free. Any type and shape of pasta will work in this recipe.
White wine- I like to use sauvignon blanc but you can use any dry white wine like chardonnay or pinot grigio. If you want to omit the wine altogether you can use seafood stock/broth or vegetable stock/broth.
Tomatoes- You can use grape or cherry tomatoes. If you can't find those, any fresh tomatoes will work.
Garlic- Fresh garlic is really key in this recipe but if you don't have any you can use garlic powder.
Parmesan- If you don't have parmesan you can use pecorino, asiago, or manchego. You can also omit this.
Butter- You can use ghee or vegan butter. If you want to make this recipe dairy free use ghee or vegan butter and omit the parmesan cheese.
Tip
When buying your salmon filets from your local grocery store fishmonger, ask them to remove the skin.
What is the best white wine to use?
It's always best to use a dry white wine while cooking. As the wine cooks the flavors become more pronounced so a dry wine is usually best for savory dishes. Chardonnay, Sauvignon Blanc, and Pinot Grigio are the best dry white wines for cooking a sauce. I personally like using Sauvignon Blanc in this sauce.
Storing and reheating
Store any leftovers in an airtight container in the fridge for up to 3 days.
I like to reheat mine on the stove over medium heat with a splash of leftover white wine or vegetable broth.
Nutrition
Calories: 527kcalCarbohydrates: 48gProtein: 35gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 36mgSodium: 354mgPotassium: 270mgFiber: 3gSugar: 3gVitamin A: 956IUVitamin C: 12mgCalcium: 92mgIron: 1mg
*nutrition information is an approximate
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