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Creamy Salmon Pasta (No Cream)
Serves 2
15 mins prep
15 mins cook
30 mins total
This creamy salmon pasta recipe is an easy and flavorful weeknight dinner with roasted salmon, sun-dried tomatoes, and yogurt (without the use of cream).
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For the salmon:
For the pasta:
Do some prep: Set a rack in the middle of the oven and preheat to 425°F/218°C. Set a large pot of water to boil.
Marinate salmon: In a small bowl, mix lemon juice, dijon, honey, oil, salt, and black pepper until smooth.
Pat salmon dry, then line a rimmed baking sheet with parchment paper and place fish on top. Pour the marinade over the top of the salmon, making sure it's well coated.
Note: If you have time, marinate the salmon for 15 minutes before baking for added flavor.
½ pound salmon fillet1 tablespoon lemon juice1 teaspoon dijon mustard1 teaspoon honey1 tablespoon extra-virgin olive oil½ teaspoon kosher saltBlack pepperCook the aromatics: In a medium saucepan, melt butter over medium heat. Add the shallots, garlic, and lemon zest, and saute for 3 to 5 minutes until the aromatics are nicely softened. Stir in the sun-dried tomatoes and half of the parsley, and saute for 1 to 2 minutes until the tomatoes begin sticking to the pan.
Once you've finished cooking the aromatics, turn the heat off while you wait for the pasta to cook and the salmon to bake.
2 tablespoons unsalted butter2 shallots3 cloves garlic½ lemon3 tablespoons sun-dried tomatoes packed in olive oilHandful flat-leaf parsleyRoast the salmon: Bake the salmon for 12 to 20 minutes in the oven until cooked to your desired temperature.
Note: I prefer cooking my salmon to medium, which is done when an IR thermometer reads 120F° in the thickest part of the flesh.
Once the salmon is cooked through, allow it to cool for a few minutes before peeling off the skin. Use a fork to gently flake the fish into bite-sized pieces.
Cook the pasta: Meanwhile, cook the pasta. Add a generous pinch of salt to the boiling water, then stir in the pasta. Cook until al dente according to package instructions, reserving 3/4 cup of pasta water.
6 ounces dried pastaFinish the dish: Off the heat, transfer the pasta* to the saucepan and toss to combine. Stir in 1/4 cup of pasta water and yogurt, and toss vigorously to create a smooth, glossy sauce. You can add more pasta water as needed if the sauce feels too thick.
Just before serving, stir in the salmon and top with remaining parsley. Divide amongst two serving bowls and eat immediately!
Note: Ideally, you're transferring the hot pasta to the pan so it will re-heat the aromatics. If the pasta is cold, you will want to re-heat it over medium-low heat with some pasta water until warmed through. Then, remove it from the heat and stir in the yogurt.
¼ cup yogurt or skyr