Salmon Pasta is made with garlic sauce, vegan salmon and is creamy and satisfying. It comes together really fast in under 30 minutes and tastes like in a restaurant, but you can make it easily at home. This Salmon Pasta recipe has it all: a creamy, garlicky, lemony sauce which is rich and super satisfying. It has all the wonderful and amazing flavors that you expect of a pasta dinner.
Reasons why you will love Salmon Pasta
I love this Salmon Pasta because it is both easy to make and so delicious. Flavors are spot on: rich, complex, just the way you can easily find them in your favorite restaurant.
For the preparation you can absolutely use any pasta you like.
The recipe is really flexible you can use already cooked pasta (aka leftover) or cook your pasta while you prepare your sauce.
What you need for this Salmon Pasta recipe
Besides the pasta, you will need the following:
Vegan salmon – after cooking it, you can either pull it into bite-size chunks like I do or chop it up.
For an ultra luxury texture of the sauce, you will need non dairy heavy cream, which tastes like real heavy cream. If you prefer using almond or oat milk instead, you will need to add some cornstarch or flour to thicken up the sauce.
Lemon juice and capers add acidity to the salmon sauce.
Olive oil and dairy free butter: From trying out, I found that using both is the best way to create a super creamy sauce with rich flavor for Salmon Pasta.
Olive oil gives depth to the sauce’s flavor while you get all the amazing buttery taste from dairy free butter. You can choose one or the other, but with both the result turned out over the top fantastic.
Onions, garlic: of course these are basic ingredients for flavor that any amazing Salmon Pasta must have.
Vegan parmesan: you can use your favorite or make one easily at home from my Vegan Parmesan Cheese recipe.
Fresh dill and parsley add a lot of freshness. Dried ones will work as well.
How to make Salmon Pasta
Making Salmon Pasta is really so easy. Here is what you need to do:
If you don’t have any leftover pasta at hand, start by cook your pasta according to package directions.
Heat olive oil in a skillet. When hot, it is time to add salmon and cook them for around 5 minutes. Flip the salmon over once during this time.
Remove from the pan, and let it cool down for a minute or two until you can safely pull or chop it into bite sized chunks.
Use the same skillet and heat the butter. Add the diced onions and garlic and cook them for 2 minutes.
Next, mix in capers, lemon juice, parmesan cheese and cream. Season with a pinch salt and pepper.
When everything is well combined, add the salmon back together with finely chopped dill and parsley.
Finally combine with the pasta and serve.
Leftovers of the Salmon Pasta can be stored in the fridge and used for around 4 days.
Other Pasta recipes to try
- 8 oz pasta, cooked
- 12 oz vegan salmon
- 2 Tbs dairy free butter
- 2 Tbs olive oil
- 1/2 lemon, juiced
- 1 cup Non dairy heavy cream
- 1/2 cup onions, diced
- 3 cloves garlic, pressed
- 1/4 cup capers
- 1/3 cup vegan Parmesan
- 2 Tbs dill
- 2 Tbs parsley
- salt, pepper to taste
- Cook your pasta according to package directions, or simply use leftover pasta and skip this step.
- In a skillet, heat olive oil. When hot add salmon and cook it for around 5 minutes. Flip over once.
- Remove salmon from the pan and let it cool down for around 2 minutes. Then, pull or chop it into bite size chunks.
- Add butter to the skillet and when melted, give in the garlic and onions. Cook them for around 2 minutes.
- Next, add in capers, lemon juice, parmesan cheese, and heavy cream. Season with a pinch of salt and pepper.
- Add the salmon pieces to the sauce together with dill and parsley.
- Finally, combine with pasta and serve.
Leftovers can be stored in the fridge for around 4 days.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 534Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 613mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 27g