Whether you’re avoiding gluten, dairy or just looking to eat cleaner, this creamy salmon pasta dish brings indulgence without compromise. It is truly perfect for cozy dinners or meal-prepped lunches, it’s a satisfying way to get your greens and omega-3s in one go. I love to make this in the summer with my fresh garden beans and spinach! It has very quickly become one of our family favourites. I hope you love it as much as we do!
creamy salmon pasta recipe
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Vegan version of creamy pasta sauce:
If you are vegetarian or completely plant-based vegan, you can make this incredible creamy, dairy free white wine sauce for any pasta dish you desire! It is incredible exactly how my recipe states, sans salmon. Without the salmon, this recipe is completely plant-based. Try frying up some sliced mushrooms and adding to the top. Be creative and enjoy!
*If you can’t find a clean (not additives) coconut milk, try our homemade version here!
INGREDIENTS
For Creamy White Wine Sauce
- 1 Tbsp Extra Virgin Olive Oil or grapeseed oil
- 1 tsp Minced Garlic
- 3 medium Shallots or 1 medium sweet yellow onion
- ½ tsp Kosher Salt
- 405 mL Organic Coconut Milk 1 can (or use homemade)
- 150 mL Dry White Wine (I use de-alcoholized) *see note
- ½ tsp Freshly Ground Black Pepper
- 1 tsp Tapioca Flour (starch) *optional to help thicken sauce
For Salmon
- 550 g Salmon Fillet *I use 1/3 to 1/2 of a large fillet
- ½ whole Lemon - Fresh Squeezed Juice *make sure it's fresh not bottled
- 1 large pinch Kosher Salt
- 1 large pinch Freshly Ground Pepper
Greens & Toppings
- 340 g French Green Beans - ends cut off *large handful
- ½ tsp Extra Virgin Olive Oil
- 125 g Fresh Spinach - chopped *about 1 cup chopped
- 1 Tbsp Capers *optional
- 2-3 sprigs Fresh Thyme
Pasta
- 300 g Gluten Free Spaghetti or Linguini *your choice
INSTRUCTIONS
Mise en Place
- Pre-heat oven to 350°F convection.
- Fill a large pot with water and bring to a boil. Add a pinch of salt if desired
- Prep all ingredients - mince garlic, chop shallots (or onion) fine, wash and cut off ends of french beans, wash, dry and chop spinach.1 tsp Minced Garlic, 3 medium Shallots or 1 medium sweet yellow onion, 340 g French Green Beans - ends cut off, 125 g Fresh Spinach - chopped
To cook salmon
- Place salmon on a parchment lined baking tray and squeeze lemon juice over the salmon. Sprinkle with salt and pepper.550 g Salmon Fillet, 1/2 whole Lemon - Fresh Squeezed Juice
- Transfer to pre-heated oven and cook until internal temperature reaches 145°F. I recommend using a meat thermometer such as a "meater" for perfectly cooked salmon. Depending on the thickness of your fillet this usually takes 12-16 mins.
- Remove when salmon reaches 145°F and flakes easily. Let cooked salmon rest for at least 5 mins before cutting.
Pasta
- Add pasta to boiling water and cook according to package instructions but subtract 1 or 2 mins. It should be almost al-dente. The final cook will occur when you add the pasta to the sauce. Don't overcook the pasta or it will fall apart in the sauce.300 g Gluten Free Spaghetti or Linguini
Creamy Sauce
- While pasta and salmon are cooking, heat 1 Tbsp of oil in a large skillet or frying pan over medium-low heat and add garlic, shallots (or onions) and salt. Saute stirring continuously for 4-5 mins until slightly browned.1 Tbsp Extra Virgin Olive Oil, 1 tsp Minced Garlic, 1/2 tsp Kosher Salt, 3 medium Shallots or 1 medium sweet yellow onion
- Stir in coconut milk and white wine to sauce and add fresh ground pepper. Bring to a gentle boil, then immediately turn down to simmer over low-medium heat. Do this slowly as you don't want the sauce to burn on the edges. Slightly brown on the sides of the pan is ok.405 mL Organic Coconut Milk, 150 mL Dry White Wine (I use de-alcoholized), 1/2 tsp Freshly Ground Black Pepper
- Cook the sauce until pasta and salmon are finished cooking, then turn heat the lowest simmer possible. Remove a few spoonfuls of sauce to a small bowl and add tapioca flour (aka tapioca starch). Whisk to create a slurry. Add back to sauce and whisk well to incorporate. Sauce will now finish thickening.1 tsp Tapioca Flour (starch)
Quickly Fry French Beans
- While sauce is thickening and salmon is cooling, in a separate frying pan, add 1/2 tsp olive oil and heat over medium. Once hot, add french beans, sprinkle with a little kosher salt, and cook for 3-4 mins until slightly softened. They should still be crispy.340 g French Green Beans - ends cut off
- Once cooked, immediately remove from pan, cool for a few mins, then chop into bite sized pieces. I cut them into thirds. NOTE: you can also cut them into 3rds before frying.
Put it all together
- Once pasta and salmon are cooked, add the capers to the sauce and mix gently. Add chopped spinach, and drained pasta on top and toss to combine. Cook on low simmer until spinach wilts, 1 or 2 mins.1 Tbsp Capers, 125 g Fresh Spinach - chopped
- Once salmon has rested for 5 mins, remove skin if needed (I use skinless), and gently cut salmon into chunks (1.5" x 1.5").
- Place chunks of salmon on top of pasta and garnish with fresh thyme. Serve with an additional lemon wedge if desired for beauty. Enjoy!2-3 sprigs Fresh Thyme
Notes
- Plat-Based Version: Just omit the salmon and it is absolutely delicious as is! See post above for other additions.
- We don't drink alcohol so we chose to use a de-alcoholized dry white wine. However, the alcohol will evaporate upon cooking so if you prefer, you can chose to use any dry white wine of your choosing.
Nutrition
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I hope you enjoy this quick and easy dinner idea! This has quickly become a family favourite of ours and we hope it brings you the same joy! If you love it as much as we do, please feel free to share the link to this page on your social media or PIN this picture to your Pinterest account.
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4 Responses
So delicious! Thank you for sharing.
I can’t wait to try this Trish! It looks amazing. Thank you.
I’m so happy to hear! I hope you do try it, I think you’ll love it 💜
You must give this a try! It is so incredibly delicious and won’t leave you feeling bloated like dairy based cream sauces often do. Enjoy!