Description
A luxurious, dairy-free salmon pasta using milk and parmesan for creaminess. Tossed with garlic, herbs, and a hint of red pepper flakes, this quick meal is packed with omega-3s and protein. Perfect for health-conscious dinners.
Ingredients
4 servings
12 oz dried pasta (like fettuccine or penne)
6 oz wild-caught salmon fillets (fresh or thawed)
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup fresh herbs (like parsley, dill, or chives), chopped
2 cups milk (whole or 2%)
1/2 cup grated parmesan cheese
1 lemon, zested or juiced
Instructions
Cook pasta in boiling salted water until al dente
Pat salmon dry and season with salt and pepper
Heat olive oil in a skillet over medium. Sauté garlic until fragrant
Add salmon skin-side down and cook until golden, about 3-4 minutes per side. Remove and set aside
To the same skillet, add red pepper flakes, remaining salt, and pepper. Cook 1-2 minutes
Pour in milk and bring to a simmer without boiling. Stir in parmesan until melted and creamy
Add pasta and salmon to the skillet. Toss with sauce and garnish with herbs and a squeeze of lemon juice if desired
Notes
Swap salmon for cod or tilapia if preferred
Add cherry tomatoes, spinach, or asparagus for extra vegetables
For vegan version: omit parmesan and use nutritional yeast + vegan creamer
Store leftovers in airtight containers for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 0g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg