Salmon Pasta without Cream

This Salmon Pasta Without Cream has a vibrant sauce that is light and quick to make, yet sneakily rich in nutrients. It’s as easy as sautéing kale with shallots and garlic, then blending it with Parmesan, walnuts, lemon, and olive oil. The result is a healthy and delicious dinner loved by my whole family.

Salmon pasta without cream never tasted so good as this. I love that its light and bright yet has a rich flavor. So many salmon pastas are cream-based, but salmon is rich enough where you really don’t need a heavy sauce! This is a recipe I come back to again and again, often in the Spring. Its also a great way to get your kids to eat veggies, my niece loves it!

I also love my Easy Pesto Ricotta Pasta for a cream-free delicious pasta dish! Adding salmon to it would be just lovely.

Jump to:

• Why You’ll Love This Salmon Pasta Without Cream Recipe
• Ingredients for Salmon Pasta Without Cream
• Instructions
• Substitutions and Variations
• Storing Salmon Pasta Without Cream
• More Salmon Recipes:
• Rate this recipe
• Salmon Pasta without Cream

Why You’ll Love This Salmon Pasta Without Cream Recipe

• Light yet satisfying: Delivers the comfort of creamy salmon pasta without the heaviness of cream. You won’t even miss it!
• Nutrient-rich: Packed with omega-3 fatty acids from salmon, antioxidants from kale, protein from the parmesan, and healthy fats from walnuts.
• Quick and easy: Ready in about 30 minutes, with simple steps for any beginner cook, ideal for weeknight dinners.
• Meal prep friendly: Flavors deepen over time, making leftovers even more delicious.

Ingredients for Salmon Pasta Without Cream

• Salmon – Provides protein and healthy fats, complementing the sauce’s flavors. We cube the salmon to cook, and the result is flakey pieces throughout the pasta.
• Pasta – Use your favorite pasta! I used bucatini in this recipe, but have tried it with spaghetti, fusilli, penne, and farfalle (bowties).
• Kale – Provides a hearty, nutrient-dense base for the pasta sauce without cream.
• Garlic and Shallot – Add depth and aromatic flavor to the sauce.
• Olive Oil – Used for sautéing and blending, contributing to the sauce’s richness.
• Lemon Juice – Adds brightness and balances the flavors.
• Parmesan Cheese – Brings umami and a creamy texture and richness to the sauce.
• Walnuts – Offer a subtle nuttiness and help thicken the sauce.

See recipe card for quantities.

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Cook the salmon: Season the salmon cubes with salt, garlic powder, dill, and black pepper.
   • Option 1: Roast – Preheat the oven to 450°F (232°C). Place salmon on a baking sheet lined with parchment paper and roast for about 8 minutes or until just cooked through.
   • Option 2: Pan sear – In a skillet over medium heat, add 1 tablespoon of olive oil. Add the salmon cubes and cook for 2-3 minutes per side or until just cooked through. You can then use this skillet to cook the kale.
3. Prepare the kale: While the pasta cooks, remove the stems from the kale and roughly chop the leaves. Massage the kale with your hands for about 30 seconds to soften.
4. Sauté the aromatics: In a skillet over medium heat, add 1 tablespoon of olive oil. Add the kale and cook for about 2 minutes. Add the garlic and shallot, cooking for an additional 5–8 minutes until softened, adding another tablespoon of olive oil if needed.
5. Blend the sauce: Transfer the sautéed kale mixture to a food processor or blender. Add the walnuts, Parmesan cheese, lemon juice, 2 tablespoons of olive oil, and about ½ cup of the reserved pasta water. Blend until a thick paste forms, about 30 seconds to 1 minute.
6. Combine pasta and sauce: Return the cooked pasta to the pot or a large skillet. Add the kale sauce. Stir to combine, adding more pasta water as needed to reach the desired consistency.
7. Add the salmon: Gently fold the roasted salmon into the pasta, allowing the salmon to flake naturally. Stir until the salmon is evenly distributed and the pasta is well coated with the sauce. Option to heat the pot slightly if you want the salmon to cook more or sauce to warm up.
8. Serve: Divide the pasta among plates or bowls. Garnish with additional grated Parmesan cheese and a squeeze of lemon juice, if desired.

Substitutions and Variations

• Greens – Add spinach, arugula, or basil for more bulk and a slightly different flavor profile in this salmon pasta without cream recipe.
• Nuts: Use almonds, pine nuts, or cashews instead of walnuts.
• Protein – This is a salmon dish after all, but if you love the sauce there is no reason to not use chicken or tofu instead next time!

Storing Salmon Pasta Without Cream

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce as needed.

More Salmon Recipes:

• Blackened Baked Salmon Bites
• Creamy Spinach Tuscan Salmon
• Chili Crisp Honey Salmon
• Orange Sesame Salmon Bites
• Lemon Crusted Pesto Salmon

Rate this recipe

If you make this Salmon Pasta Without Cream recipe, be sure to give this recipe a rating and/or leave a comment! It means the world to hear from you. Also, don’t forget to tag me on Instagram so I can see what you’re making! I love to see your creations!