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Creamy Salmon Pasta Recipe

Creamy Salmon Pasta. This decadent dish comes together in less than 30 minutes for an incredibly delicious and impressive meal to enjoy with family and friends or serve at your next dinner party! The recipe is completely gluten-free, dairy-free, and easily customizable.
5 from 34 votes
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 506kcal
Author: Capri Lilly

Ingredients

FOR THE PASTA

  • 1 tbsp Avocado Oil or cooking oil of choice
  • 1/2 Small Onion
  • 5 Garlic Cloves, minced
  • 1/3 cup Sun-Dried Tomatoes
  • 1 tbsp Gluten-Free All Purpose Flour (or regular all-purpose flour)
  • 1 tbsp Lemon Zest
  • 2 tbsp Freshly Squeezed Lemon Juice
  • 1/2 cup Chicken Broth Or Vegetable Broth
  • 2 tbsp Fresh Parsley, chopped (heaping tablespoons)
  • 3 tbsp Fresh Basil, chopped (heaping tablespoons)
  • 1 tsp Italian seasoning (or Herbs de Provence)
  • 1/2 tsp Paprika
  • 6 oz Baby Spinach
  • 1 1/2 cups Canned Full-Fat Coconut Milk
  • 12 oz Linguine or pasta of choice (gluten-free or regular)

FOR THE SALMON

  • 1 lb Salmon (~2 large salmon fillets)
  • 4 tbsp Honey
  • 5 Garlic Cloves, finely minced (or 1 tsp garlic powder)
  • 1 tbsp Coconut Aminos (can sub soy sauce)
  • 1/2 tsp Sea Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste
  • 1/4 tsp Red Crushed Pepper Flakes, optional

FOR GARNISH

  • Lemon Wedges
  • 1-2 tsp Fresh Parsley, chopped
  • 1-2 tsp Fresh Basil, Chopped
  • 1/4 tsp Red Crushed Pepper Flakes, plus more to taste
  • 1/8 tsp Freshly Cracked Black pepper, plus more to taste

Instructions

  • PREPARE THE PASTA NOODLES.
    Bring a large pot of water to boil and cook your pasta according to package instructions.

PREPARE THE SALMON

  • Preheat the oven to a high broil. Line a baking sheet with aluminum foil and set aside.
  • Drizzle Coconut Aminos (or soy sauce) onto the salmon. Then. season the salmon with salt and pepper. Then, smear the minced garlic onto the salmon and drizzle on the honey. Place the salmon on the baking sheet.
  • Broil the salmon on high for 7-9 minutes, or until the top is caramelized and the salmon is opaque and flaky.

PREPARE THE PASTA SAUCE

  • While the salmon is cooking, prepare the pasta. Heat the oil in a large non-stick skillet over medium heat. Add chopped onions and cook for 2-3 minutes. Add the minced garlic and sun-dried tomatoes. Cook for 1 minute. Then, whisk in the flour.
  • Add the broth, lemon juice, zest, Italian seasoning, paprika, parsley, and basil. Let it bubble for 2 minutes.
  • Whisk in the full-fat coconut milk. Reduce the heat to medium-low and simmer the sauce for 7-10 minutes, until it thickens up slightly.
  • Mix in the spinach and stir until the spinach wilts. Season the mixture with salt and pepper to your taste.
  • Add the cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
  • Once the salmon is done cooking, remove it from the oven. Flake the salmon with a fork and once the pasta is hot, stir in the chunks of salmon. (Alternatively, you can leave the salmon whole and place it on top of the pasta.)
  • Remove the pasta from the heat. Garnish with freshly chopped parsley, sliced lemon wedges, basil, red crushed pepper flakes, and freshly ground pepper if desired. Serve immediately and enjoy!

Notes

Tips, Customizations, And Recipe Variations

  • If Frozen, Thaw The Salmon First. If time permits, let the salmon marinate for at least 30 minutes in the honey, garlic, and coconut aminos mixture.
  • Broil, Air Fry, Pan Sear, Or Bake The Salmon: Broiling or air frying is the easiest and gives the salmon the best crust.
  • Swap The Salmon For Another Fish: Try using shrimp or cod.
  • Add Cheese. You can certainly add cheese to the pasta if you like. Mix 1/3 cup parmesan cheese into the pasta sauce (before adding the spinach) or add parmesan cheese on top of the finished pasta.
This recipe is adapted from my Dairy Free Creamy Shrimp Linguine.
 
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Nutrition

Serving: 1g | Calories: 506kcal | Carbohydrates: 72.2g | Protein: 30.4g | Fat: 11.6g | Saturated Fat: 4.8g | Cholesterol: 65mg | Sodium: 187mg | Potassium: 736mg | Fiber: 4g | Sugar: 19g | Calcium: 120mg | Iron: 4mg