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Salmon Pasta without Cream

salmon pasta without cream in a skillet
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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 Scale
  • 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

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!

Find it online: https://www.figjar.com/salmon-pasta-without-cream/