Easy Salmon Pasta without Cream
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.
Servings: 4 people
Calories: 663kcal
Ingredients
- 4 6- ounce fresh salmon fillets*
- 2 teaspoons Morton kosher salt, plus more for pasta water
- freshly cracked black pepper
- 2 Tablespoons olive oil
- 1 shallot, finely diced
- 10 ounces shortcut regular or whole wheat pasta, plus pasta water
- 2 cups halved green beans*
- 6 fresh garlic cloves, minced
- ½ cup dry white wine*
- 3 Tablespoons cold salted butter
- 1 lemon, juiced & zested
- 1.5 ounces ½ cup parmigiano reggiano, grated
- ¼ cup basil pesto
Instructions
- 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.
- 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.
- 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.
- 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.
- Add the garlic and sauté for another 1-2 minutes.
- Deglaze the pan with the wine, scraping any brown bits off the bottom of the skillet.
- Reduce the wine for 5 minutes.
- Add about ½ cup of the reserved pasta water and stir until combined.
- Stir in the cold butter until melted. Reduce to medium low heat.
- Add the cooked pasta, green beans, lemon juice, zest, and parmesan cheese. Toss until well combined. Cook for 1-2 minutes.
- Turn the heat off and stir in the pesto. Add more pasta water if needed to loosen the sauce.
- Serve the salmon skin side up over the pasta with extra lemon wedges.
Notes
- Salmon: I actually prefer the flavor of Atlantic salmon, but sockeye salmon can also be used. The cook time may need to be adjusted depending on the thickness of the fillets. I do not recommend canned or smoked salmon for this recipe.
- Green Beans: You can also use spinach, kale, broccoli, or any veggies you have on hand. Blanch the veggies to your liking with the pasta. Sun-dried tomatoes also pair well with this recipe.
- White Wine: I recommend an inexpensive sauvignon blanc or pinto grigio that is not very sweet. You can also use chicken broth with an extra splash of lemon juice to make this without alcohol.
- 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!
- Prep all of the ingredients beforehand. This will ensure the salmon isn’t cold by the time you finish the pasta.
- Use high quality ingredients for best results. Since this recipe is simple, the flavors of the ingredients will shine. Be sure to use high quality pesto. Look for one that has a bright green color. I also recommend using real parmigiano reggiano for the best flavor. It can be found in the specialty cheese section at room temperature typically. It has a deliciously sharp, nutty, and salty flavor.
- Sear the salmon. Some recipes instruct you to cook the salmon and then break it into pieces so you can toss the flaked salmon in the pasta. I prefer to serve the seared fillets over the pasta so the skin stays crispy. Be sure not to move the salmon around in the pan or touch it while it cooks. This will allow it to develop color and crisp up.
- Salt the pasta water. I usually add about a tablespoon of kosher salt to the water. This will not only season the pasta, but it will season the sauce.
- Do not overcook the pasta. For al dente, cook the pasta one minute less than the shortest time recommended on the package directions. It will finish cooking in the sauce.
- Save extra pasta water. Reserve more pasta water than you need so you have extra if the pasta sauce seems dry or needs salt.
Nutrition
Calories: 663kcal | Carbohydrates: 64g | Protein: 30g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 1588mg | Fiber: 5g | Sugar: 6g