Salmon Pasta Without Cream

A plate of salmon pasta coated in a yogurt sauce with chunks of salmon, lemon, and fresh herbs.

5 from 3 votes

This salmon pasta without cream is an easy and flavorful weeknight dinner with roasted salmon, sun-dried tomatoes, and yogurt for a velvety sauce.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 745kcal

Author: Karishma Pradhan

Ingredients

For the salmon:

1 tablespoon lemon juice from ½ lemon
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
Black pepper
½ pound salmon preferably 1-inch thick

For the pasta:

2 tablespoons unsalted butter
2 shallots peeled and finely minced
3 cloves garlic peeled and finely minced
½ lemon zested and juiced
3 tablespoons sun-dried tomatoes packed in oil drained and finely chopped
Handful flat-leaf parsley finely chopped and divided
6 ounces dried pasta such as spaghetti or bucatini
2 tablespoons yogurt or creme fraiche

Instructions

Do some prep: Set a rack in the middle of the oven and preheat to 425°F/218°C. Set a large pot of water to boil.
Marinate salmon: In a small bowl, mix 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon extra-virgin olive oil, ½ teaspoon kosher salt, and a pinch of black pepper until smooth.
Pat ½ pound salmon dry, then line a rimmed baking sheet with parchment paper and place fish on top. Pour the marinade over the top of the salmon, making sure it's well coated.
Note: If you have time, marinate the salmon for 15 minutes before baking for added flavor.
Cook the aromatics: In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 shallots, 3 cloves garlic, and lemon zest, and saute for 3 - 5 minutes until the aromatics are nicely softened. Stir in 3 tablespoons sun-dried tomatoes packed in oil and half of the parsley, and saute for 1 - 2 minutes until the tomatoes begin sticking to the pan.
Note: Once you've finished cooking the aromatics, turn the heat off while you wait for the pasta to cook and the salmon to bake.
Roast the salmon: Bake the salmon for 12 - 20 minutes in the oven until cooked to your desired temperature.
Note: I prefer cooking my salmon to medium, which is done when an IR thermometer reads 120F° in the thickest part of the flesh.
Once the salmon is cooked through, allow it to cool for a few minutes before peeling off the skin. Use a fork to gently flake the fish into bite-sized pieces.
Cook the pasta: Meanwhile, cook 6 ounces dried pasta. Add a generous pinch of salt to the boiling water, then stir in the pasta. Cook until al dente according to package instructions, reserving ¾ cup of pasta water.
Finish the dish: Off the heat, transfer the pasta to the saucepan and toss to combine. Stir in ¼ cup of pasta water and 2 tablespoons yogurt, and toss vigorously to create a smooth, glossy sauce. You can add more pasta water as needed if the sauce feels too thick.
Just before serving, stir in the salmon and top with remaining parsley. Divide amongst two serving bowls and eat immediately!
Note: Ideally, you're transferring the hot pasta to the pan so it will re-heat the aromatics. If the pasta is cold, you will want to re-heat it over medium-low heat with some pasta water until warmed through. Then, remove it from the heat and stir in the yogurt.

Video

Notes

Add the yogurt off heat: To prevent the yogurt from curdling, make sure to add it with the pasta water off the heat.
Add the salmon last: To prevent the salmon from flaking apart too much, stir it in after making the yogurt sauce, just before serving.
Have leftover cooked salmon? This is a perfect recipe for using leftovers. Just skip the instructions for roasting the salmon and stir in the leftover pieces of fish before serving.

Nutrition