Dairy Free Salmon Pasta
This creamy dairy free salmon pasta is perfect for a weeknight or date night in! Filled with tender flaky salmon, a silky homemade sauce and al dente noodles, it’s restaurant quality goodness all in the comfort of your own home. Egg free, gluten free and soy free.
Want to make something that feels fancy yet is totally easy to pull together?
Well then look no further than this dreamy dairy free salmon pasta!
Coming together in right around 40 minutes, it’s healthy, flavorful and is sure to please the whole family.
Because, I mean, what’s not to love.
- You have tender, flaky salmon.
- A creamy, silky homemade sauce.
- A good pop of fresh veggies.
- Plus your favorite al dente noodles to bring it all home.
And when served with a side salad and mayyyybe some dairy free garlic bread???
It’s dinnertime love.
How To Make Dairy Free Salmon Pasta
So, let’s talk about how this simple dinner goes down:
Cook pasta. First up, we’ll add some noodles to boiling water and cook until just al dente.
Saute salmon. Meanwhile, we’ll add salmon filets to a skillet and cook until they flake easily.
Soften veggies. We’ll use the same skillet to saute an onion, before stirring in plenty of fresh baby spinach until nice and wilted.
Mix it all together. We’ll add in the cooked pasta, flaked salmon, sun-dried tomatoes + a dreamy dairy free alfredo sauce and toss it all to combine.
You can garnish with some fresh parsley or dig right on in.
Tips & Tricks
- Prep time for the recipe does NOT include time to make the dairy free alfredo sauce. I personally like to make this in advance so that it’s all ready to go for dinner. With that said, it only takes 5 minutes to blend up – so it doesn’t add a lot of time if you wait.
- Now, if you don’t want to use the homemade alfredo sauce, you can substitute about 1 ¼ cups of your favorite store-bought version.
- You can easily make this gluten free by using your favorite gluten free pasta.
- Want to add a bit of spice? Top the finished dish with some red pepper flakes to taste.
How To Store
Fridge: Let the pasta cool to room temperature then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
Additional Dairy Free Pasta Recipes You Might Enjoy:
- Dairy Free Vodka Sauce
- Dairy Free Chicken Alfredo
- Vegan Pumpkin Alfredo
- Dairy Free Hamburger Helper
- Lemon Garlic Pasta Skillet
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 8 ounces pasta of choice
- 1 pound salmon filets, skin removed
- salt and pepper, for sprinkling
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (5 ounce) package baby spinach leaves
- ⅓ cup chopped sun-dried tomatoes*
- 1 teaspoon lemon zest
- 1 batch dairy free alfredo sauce
- chopped fresh parsley, for serving (optional)
- Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente, according to the package directions. Drain, reserving some of the pasta water for later, and set aside.
- Meanwhile, place the salmon filets on a work surface and sprinkle lightly with some salt and pepper.
- Add 1 tablespoon of the olive oil to a large nonstick or cast iron skillet set over medium-high heat. When hot, add the salmon filets to the pan and cook for about 3 to 5 minutes per side, or until cooked to your liking.**
- Remove the fish to a cutting board and let rest for about 5 minutes. Then flake / chop into large chunks.
- Set the same skillet you used for the fish over medium heat and add in the remaining 1 tablespoon olive oil. When hot, add in the onion and cook for about 4 to 5 minutes, until browned and tender. Stir in the garlic and cook for 30 seconds, until fragrant.
- Turn the heat down to low. Add in the spinach (you may need to do this in batches) and cook until wilted, stirring frequently.
- Add in the sun-dried tomatoes, lemon zest, alfredo sauce and drained pasta and mix until well combined. Add in some of the reserved pasta water if needed to thin out the sauce, then stir in the salmon chunks. Continue to cook for about 1 minute until everything is nice and hot.
- Remove from the heat then taste and season with additional salt / pepper as needed. Serve garnished with a sprinkle of fresh parsley.
*You ideally want to use sun-dried tomatoes that are packed in oil. Pat them dry with a towel, then chop and measure out what you need. If you only have the dry kind, I’d suggest re-hydrating in warm water to plump before using.
**The cook time will vary depending on how thick your filets are and how well done you like your salmon. I personally cook mine for about 3 minutes on one side and 2 to 3 minutes on the second - but I like my salmon a bit less cooked (and the filets I use are not super thick). Also keep in mind the salmon will continue to cook slightly while it rests.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 495Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 57mgSodium: 211mgCarbohydrates: 30gFiber: 4gSugar: 5gProtein: 31g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.