Healthy Salmon Pasta without Cream Recipe

This healthy Easy Salmon Pasta without Cream is light, full of summer flavors, and only takes about 30 minutes to make. It is so delicious and full of garlic, lemon, pesto, and parmesan cheese. 

Salmon is so easy to cook and a great source of protein. Two of my favorite salmon recipes are my Coconut Lime Salmon and my Panko Crusted Salmon. They are also very loved on my social media pages (with good reason!). 

If you’re in a pinch for time, my Teriyaki Salmon Rice Bowl is a quick meal – perfect for weeknight lunches and dinners. Bonus, it’s ready in fewer than 30 minutes! 

Want another quick salmon recipe that’s great for meal prep? Try my Pesto Crusted Salmon with Garlic Lemon Panko. It’s filling and flavorful, and works well with salad, bread, and potato sides. Plus, it’s ready in less than half an hour!

Why You’ll Love This Recipe

• No cream, but still ultra flavorful: The combo of lemon, white wine, and parmesan creates a luscious, bright sauce without needing any dairy-heavy ingredients.
• One skillet + one pot: Easy cleanup with minimal equipment.
• Perfect for spring or summer: Light, seasonal ingredients like green beans and basil pesto make this pasta extra fresh.
• Customizable: Use whole wheat or gluten-free pasta, or swap in another green veggie like asparagus or broccoli.

Ingredients & Substitutions

• Fresh Salmon Fillets: Use skin-on fillets for the best texture and flavor. I prefer the flavor of Atlantic salmon, but sockeye salmon can also be used. If using frozen salmon, be sure to thaw completely and pat dry before searing. You can substitute with shrimp if you aren’t a fan of salmon! 
• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• Freshly Cracked Black Pepper: Adds a subtle heat and depth. Adjust to taste or add red pepper flakes if you prefer a spicier pasta.
• Olive Oil: Used for searing the salmon and starting the sauce. Any neutral oil works in a pinch, but olive oil adds the most flavor.
• Shallot: Milder and sweeter than yellow onion. If needed, substitute with 1/4 of a small yellow onion, finely diced.
• Shortcut Pasta: Rotini, fusilli, penne, or any pasta with ridges works great to catch the sauce. Whole wheat or gluten-free pasta can be used as well.
• Green Beans: Use fresh green beans for the best texture. Asparagus, snap peas, or broccolini are great seasonal swaps.
• Garlic: Fresh is best for a bold, aromatic flavor. One tablespoon of pre-minced garlic can be used in a pinch, but won’t have the same intensity.
• Dry White Wine: Choose something crisp like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, which can throw off the flavor. For a non-alcoholic version, use chicken broth with a splash of lemon juice.
• Cold Salted Butter: Helps emulsify the sauce. Unsalted butter can be used—just adjust the salt to taste.
• Lemon: Both the lemon zest and juice add brightness to balance the richness of the salmon and pesto. Use fresh lemon juice, not bottled juice.
• Parmigiano Reggiano: Adds salty, nutty depth. Be sure to grate it fresh for the smoothest melt. Pecorino Romano can be used for a slightly sharper flavor.
• Basil Pesto: Adds richness and herby flavor. Use your favorite store-bought brand or homemade pesto. For a twist, try arugula or sun-dried tomato pesto.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Salmon Pasta without Cream

Quick Overview

• Season and sear salmon. 
• Sauté veggies.
• Boil pasta and green beans. 
• Make pan sauce.
• Toss. 
• Serve with seared salmon on top.

Step by Step Instructions

1. Prep the Salmon: Place the salmon fillets on a paper towel-lined plate. Pat each dry and season with the salt and pepper. Fill a large pot with water and add about 1 Tablespoon of salt. Bring to a boil while you sear the salmon.
2. Sear the Salmon: Heat a large skillet over medium-high heat. Add the olive oil. Place the fillets skin side down. Sear for about 5-6 minutes without touching. Gently loosen the skin from the skillet and flip. Sear for another 4-5 minutes or until cooked through to your liking. The internal temperature should be at least 140 degrees.
3. Sauté Shallot: Remove the salmon from the pan. Set aside on a clean plate and tent with foil. Reduce to medium heat. Add the shallots to the skillet that the salmon was seared in. Do not wipe it out. Sauté the shallot for 4-5 minutes.
4. Cook Pasta & Green Beans: While the shallots sauté and the wine reduces, add your pasta to the large pot of salted water and boil for one minute less than the shortest time recommended on the package. Once the pasta is about 2-3 minutes from being done, stir in the green beans. Drain and reserve about 1 cup of pasta water.
5. Sauté Garlic: Add the garlic and sauté for another 1-2 minutes.
6. Deglaze: Deglaze the pan with the wine, scraping any brown bits off the bottom of the skillet.

7. Reduce Wine: Reduce the wine for 5 minutes.
8. Add Pasta Water: Add about 1/2 cup of the reserved pasta water and stir until combined.
9. Add Butter: Stir in the cold butter until melted. Reduce to medium low heat.
10. Toss Together: Add the cooked pasta, green beans, lemon juice, zest, and parmesan cheese. Toss until well combined. Cook for 1-2 minutes.
11. Add Pesto: Turn the heat off and stir in the pesto. Add more pasta water if needed to loosen the sauce.
12. Serve: Serve the salmon skin side up over the pasta with extra lemon wedges.

Recipe Serving Suggestions

I recommend serving this pasta with extra lemon wedges, parmesan, red pepper flakes, and fresh herbs like chopped fresh parsley or basil on top.

I usually just serve this recipe as is, with a glass of leftover wine from cooking. I would also suggest these sides:

• Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
• Caesar Salad: This yummy Caesar salad dressing without anchovies will be your new go-to for salads.
• Garlic Bread Rolls: These homemade rolls are soft, buttery, and infused with rosemary and garlic.

Expert Tips

• Prep Ingredients Beforehand: This will ensure the salmon isn’t cold by the time you finish the pasta.
• Searing the Salmon: Don’t move the salmon while it sears. Let it cook undisturbed so the skin crisps up and releases easily from the pan.
• Salting Pasta Water: Salt your pasta water generously—it should taste like the sea. This is key for seasoning the pasta from the inside out.
• Undercook the Pasta Slightly: It will finish cooking in the sauce and soak up more flavor.
• Reserve Pasta Water: Reserve more pasta water than you need—it’s liquid gold for adjusting the sauce’s consistency.
• Stir in the Pesto Off Heat: This preserves its fresh, herby flavor and vibrant color.
• Use Freshly Grated Parmesan: For the smoothest melt and best taste, freshly grated parmesan works best. Pre-shredded cheese won’t blend as well.

Most Common Mistakes

• Overcooking the Salmon: Salmon dries out quickly. Use an instant-read thermometer and pull it off the heat around 140°F.
• Underseasoning: This dish relies on proper salting at every step—salmon, pasta water, and sauce. Taste and adjust before serving.
• Overcrowding the Pan: If your skillet is too small, sear the salmon in batches. Overcrowding drops the heat and prevents a proper sear.
• Cooking Garlic Too Long: Burnt garlic turns bitter fast. Add it after the shallot and sauté just until fragrant.
• Using Sweet Wine: Stick to a dry white wine like Sauvignon Blanc or Pinot Grigio. Sweet wines can throw off the balance of the dish.

Additions & Variations

• Add Cherry Tomatoes: Sauté halved cherry tomatoes with the shallot for a pop of sweetness and color.
• Use Asparagus or Broccolini: Swap the green beans for another spring veggie. Just adjust the blanching time as needed.
• Make it Spicy: Add a pinch of red pepper chili flakes when sautéing the garlic for a little heat.
• Add Spinach: Toss in a few handfuls of fresh spinach with the pasta and let it wilt right into the sauce.
• Top with Toasted Pine Nuts: For a little crunch and extra flavor, sprinkle toasted pine nuts or chopped walnuts over the finished dish.

Storage & Reheating

Storage: Store leftover pasta and salmon separately in airtight containers in the fridge for up to 3 days. Keeping them separate helps maintain the texture of both the salmon and pasta.

Reheating: Reheat the pasta in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Stir gently until warmed through. For the salmon, reheat in a skillet over medium heat for a few minutes or in the oven at 300°F until just heated through. Be careful not to overcook—it can dry out quickly.

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