Description
A velvety, dairy-free salmon pasta sauce made with Parmesan, milk, and olive oil, offering bold flavor and a smooth texture. Perfect for a quick, kid-friendly, and freezer-friendly weeknight dinner.
Ingredients
400g dry pasta (rigatoni, penne, or spaghetti)
1 lb salmon fillet (skin-on or skinless)
2 tablespoons olive oil
3 garlic cloves (chopped)
½ cup chopped onions
⅓ cup milk (dairy or plant-based)
2 tablespoons unsalted butter (optional, omit for vegan)
1 cup grated Parmesan cheese (or nutritional yeast for vegan)
Red pepper flakes, to taste
1 teaspoon dried parsley
Salt and black pepper, to taste
1 cup pasta water
1 pasteurized lemon (fresh or bottled)
Instructions
Boil 4 liters of salted water (1 tablespoon salt) in a large pot. Add pasta and cook 1 minute less than package instructions for al dente; reserve 1 cup pasta water before draining.
Heat olive oil in a skillet over medium-high heat. Sauté onions until translucent, add garlic, and cook until fragrant. Pat salmon dry, season with salt and pepper, then cook until just opaque in the middle.
Add milk, butter, Parmesan cheese, and parsley to the skillet. Simmer until thickened, 3–5 minutes. Stir in red pepper flakes and lemon juice.
Toss cooked pasta in the sauce, adding reserved pasta water as needed to create a glossy finish. Serve immediately with additional Parmesan and parsley.
Notes
For vegan version, omit butter and use nutritional yeast.
Pasteurized lemon ensures food safety if serving with raw pasta.
Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.
Adjust lemon juice to taste (not specified in base recipe).
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1.5 cups)
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg