Easy Salmon Pasta Without Cream: A Flavorful 30-Minute Weeknight Wonder
Flaky salmon, vibrant sauce, and perfectly cooked pasta come together in under 30 minutes. A resourceful, starchy emulsion replaces cream with olive oil, butter, and Parmesan—from pantry to plate in no time.
- Prep Time: 5
- Cook Time: 23
- Total Time: 28
- Yield: 4 servings
- Category: Dinner
- Method: Simmering/Sautéing
- Cuisine: Italian-Inspired
- Diet: Seafood
Ingredients
8 oz pasta (spaghetti or linguine)
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1 small onion, finely chopped
1/2 tsp red pepper flakes
1 14-oz can diced tomatoes
2 cups cooked pasta water
1 lb salmon fillet, skin-on
1/2 cup freshly grated Parmesan cheese
1 lemon, zested and juiced
Salt and black pepper
Fresh parsley or basil, chopped
Instructions
Bring a large pot of salted water to a boil; cook pasta until al dente (8-10 min), reserving 2 cups of pasta water.
In a wide pan, heat olive oil and butter over medium heat. Add garlic and onion, sauté until softened (2-3 min). Stir in red pepper flakes and tomatoes (with juice), simmer for 3-4 min.
Add reserved pasta with a splash of pasta water to the pan; toss to coat. Increase heat to high, cook until sauce thickens slightly (2-3 min).
Using tongs, briefly sear salmon fillet skin-side down in the pan to crisp the skin. Flake salmon into the pasta, tossing to distribute evenly.
Stir in Parmesan and lemon zest/zest. Season with salt and pepper to taste.
Serve immediately, garnished with parsley or basil.
Notes
Canned tomatoes work well here; drain if preference is for less juice.
Use any firm white fish (like cod or halibut) if salmon isn’t available.
Leftovers can be stored in an airtight container for up to 2 days.
Find it online: https://cookingwithramsay.com/easy-salmon-pasta-without-cream/