Salmon Pasta without Cream

5 from 50 votes

Salmon Pasta without Cream

This Salmon Pasta Without Cream is light, fresh, and flavorful. It features seared salmon fillets served over lemony pesto pasta with green beans, garlic, and a splash of white wine. The sauce is silky and satisfying—no cream needed—just butter, parmesan, and starchy pasta water. It’s a simple, elevated dinner perfect for busy weeknights.

Prep Time5

Cook Time30

Total Time35

Course: Main

Cuisine: American, Italian

Servings: people

Author: Brianna May

Equipment

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
1/2 cup dry white wine*
3 Tablespoons cold salted butter
1 lemon, juiced & zested
1.5 ounces 1/2 cup parmigiano reggiano, grated
1/4 cup basil pesto

Instructions

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.
4 6-ounce fresh salmon fillets*, 2 teaspoons Morton kosher salt, plus more for pasta water, freshly cracked black pepper
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.
2 Tablespoons olive oil
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.
1 shallot, finely diced
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.
10 ounces shortcut regular or whole wheat pasta, plus pasta water, 2 cups halved green beans*
Sauté Garlic: Add the garlic and sauté for another 1-2 minutes.
6 fresh garlic cloves, minced
Deglaze: Deglaze the pan with the wine, scraping any brown bits off the bottom of the skillet.
1/2 cup dry white wine*
Reduce Wine: Reduce the wine for 5 minutes.
Add Pasta Water: Add about 1/2 cup of the reserved pasta water and stir until combined.
Add Butter: Stir in the cold butter until melted. Reduce to medium low heat.
3 Tablespoons cold salted butter
Toss Together: Add the cooked pasta, green beans, lemon juice, zest, and parmesan cheese. Toss until well combined. Cook for 1-2 minutes.
1 lemon, juiced & zested, 1.5 ounces 1/2 cup parmigiano reggiano, grated
Add Pesto: Turn the heat off and stir in the pesto. Add more pasta water if needed to loosen the sauce.
1/4 cup basil pesto
Serve: Serve the salmon skin side up over the pasta with extra lemon wedges.

Notes

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 also sub in shrimp, chicken breast, or even a plant-based protein.
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!
Green Beans: Use fresh green beans for the best texture. Asparagus, snap peas, or broccolini are great seasonal swaps.
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.
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.
Use Freshly Grated Parmesan: For the smoothest melt and best taste, freshly grated parmesan works best. Pre-shredded cheese won’t blend as well.

Nutrition