Salmon Pasta without Cream (Easy, Healthy Recipe)

This easy Salmon Pasta without Cream recipe is a healthy + delicious meal you will love on busy weeknights or even date nights! It’s got plenty of veggies and you can use whole wheat pasta for more nutritional oomph. And of course, you can’t go wrong with flaky, flavorful salmon. There’s so much to love!

I love an easy pasta recipe to have in my mix, especially when it’s packed with veggies, fresh parsley and flaky salmon that’s full of flavor. This delicious recipe gives you the best creamy sauce without any heavy cream! It’s got simple ingredients, too: garlic, fresh parsley, fresh lemon juice, feta and black pepper, making it taste amazing and so full of flavor you won’t miss having cream. Let’s make it!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

What you need to make salmon pasta without cream

Ingredients

• Pasta – Whole wheat pasta is a great option but any kind of pasta, including gluten-free pasta will work as well.
• will work as well. 
• Onion
• Zucchini
• Fresh garlic 
• Lemon – juice + zest
• Fresh parsley
• Feta cheese crumbles – you can also use parmesan cheese
• Chicken broth
• Fresh salmon fillets – Preferably wild-caught
• Butter and oil – I use extra virgin olive oil
• Salt, black pepper, paprika

How to make salmon pasta without cream

Start by getting water going for the pasta. Once it’s boiling, add a small palmful of salt to the water and cook the pasta until al dente.

While the pasta cooks, start the veggies. Heat a large nonstick skillet over medium heat and add oil and onions. Cook onions for about 5 minutes, until they start to soften.

Then add the zucchini, garlic, lemon zest and juice. Cook for just a few minutes until the zucchini begins to soften (about 1-2 minutes) then add butter, parsley and chicken broth.

By now the pasta might be ready, if so, drain and add to the veggie mixture. Add feta, salt and pepper to taste and stir with tongs to evenly coat the pasta with veggies and broth.

Turn the heat off but keep the skillet on the burner to keep the pasta warm while you cook the salmon.

Squeeze half a lemon over salmon fillets. Put paprika, salt and black pepper in a small dish and add a drizzle of oil to make a paste. Rub the paste over the fish.

Heat oil in a large skillet over medium-high heat and place the salmon fillets (skin side down first) in the pan. Cook until an internal temperature of 145°F or just under is reached. The fish will continue to cook when removed from the heat so it’s better to take it off a little early.

The fish is ready to flip when it starts to turn opaque around the edges and some of the fat starts to ooze. If you don’t like salmon skin, now is a good time to peel it off with a pair of tongs.

For the cook time–It depends on the thickness of your salmon, but generally, about 5 minutes per side is sufficient. A meat thermometer is an invaluable tool for cooking any type of meat. It takes out the guesswork and you can rest assured it’s not over or undercooked.

Once the salmon is done, all that’s left is to place it atop the skillet with the cooked pasta and garnish with some lemon slices and red pepper flakes, if desired. Break up the salmon into small pieces and mix with pasta to serve.

What to serve with salmon pasta without cream

As with many pasta dishes, they can stand alone as a main dish. But if you’d like to add another element to your meal, some side dishes that go well with this include grilled veggies, a simple salad, roasted brussel sprouts with prosciutto, steamed green beans or some fresh garlic bread. 

Optional Additions

Other great additions to this recipe include sun-dried tomatoes, artichoke hearts or roasted red bell pepper!

Storage and reheating instructions

If you want to save leftover pasta or are making this recipe for lunch prep, store in a microwave-safe airtight container and enjoy within 2-3 days. Or you can store it all in one large container and transfer a serving to a plate to reheat.

Can you reheat salmon pasta in the microwave?

Yes! To reheat, just place the salmon pasta in a microwave safe dish in the microwave and heat on high for 1-2 minutes. Carefully checking the temperature and heating in short increments to get the desired temperature. Enjoy!

Looking for a creamy pasta recipe?

​Next time, try some of these simple pasta recipes with cream:

Creamy Chipotle Chicken Pasta

Creamy Prosciutto Pasta with Whipped Feta

Butternut Squash Alfredo Sauce

Tried this recipe?

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Salmon Pasta without Cream

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This easy Salmon Pasta without Cream is a healthy + delicious meal you will love on busy weeknights or even date night! It’s got plenty of veggies and you can use whole wheat pasta for more nutritional oomph. And of course you can’t go wrong with flaky, flavorful salmon. There’s so much to love!

• Author: Becky Schmieg
• Prep Time: 15 minutes
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: main

Ingredients

Units USM Scale 1x2x3x

• 8 oz whole-wheat or regular pasta
• 3 tbsp oil, divided
• 1 cup finely diced onion
• 2 small zucchini, grated
• 1/2 cup chicken stock
• 3 tbsp salted butter
• 1 1/2 cups fresh parsley, measure then chop
• 5 cloves garlic, minced
• 2 lemons
• 1/2 cup feta cheese crumbles
• .8-1lb salmon fillets
• 1 tsp paprika
• salt
• pepper

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Instructions

1. Heat a large stock pot with water for the pasta. When the water reaches a boil, add a palmful of salt, then add the pasta. Cook until al dente (meaning the pasta is fully cooked, but firm). Drain and set aside until ready to use. 
2. Meanwhile, heat a med/large nonstick skillet over medium heat with 1 tbsp oil. Add the diced onion and cook for about 5 minutes, until they begin to soften. 
3. Add the grated zucchini, minced garlic, zest of 1 lemon, 1/2 tsp salt, 1/8 tsp black pepper and the juice. Cook for 1-2 minutes, until the zucchini begins to soften. Then add butter, chopped parsley and chicken stock. Turn heat to medium-low.
4. If the pasta is ready, drain and add along with the feta to the veggie skillet. Use tongs to mix and distribute the veggies, cheese and broth throughout the pasta. Taste and add any extra lemon juice, salt, pepper or cheese if desired. Turn the burner off but keep the skillet on the stove to keep warm. 
5. Heat a cast-iron skillet over medium-high heat with 2 tbsp oil.
6. In a small dish combine 3/4 tsp salt, 1/4 tsp pepper and 1 tsp paprika and a drizzle of oil and mix. Squeeze juice of 1/2 a lemon over the flesh of the salmon. Then rub the spice mixture over it. 
7. Place salmon skin side down in the skillet and cook on both sides about 5 minutes, until an internal temperature of 145F is reached. The salmon is ready to flip with the edges start to turn opaque and some of the fat starts to ooze out a bit. If you don’t like to eat the skin, gently remove it with tongs after flipping. 
8. Place salmon on top of the skillet with the veggies pasta and break up salmon to serve. Cut the remaining 1/2 lemon into slices or wedges and serve with the salmon pasta. 

Notes

Salmon: if you’d rather serve the salmon fillets whole and intact, you can certainly do so. I had two large fillets so if that is your case, cut the salmon fillets in half before cooking so you will have 4 pieces of salmon. 

Veggies: you really can sub in all kinds or veggies here. Shredded zucchini works great with spaghetti pasta so if you are using a veggie that doesn’t lend itself to being grated, you might want to use a different pasta shape. 

Cheese: I love using feta cheese in this recipe because I love the flavor and it pairs really well with salmon, but parmesan cheese also works well or you can even use both!