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A creamy and satisfying salmon pasta made without heavy cream, using milk and pasta water for a lighter, fresher sauce packed with flavor.

Ingredients

Scale
  • 14 oz pasta (Barilla Penne preferred)
  • 1 lb salmon, cut into 1-inch bite-sized chunks
  • 3 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup onions, finely diced (about 1/4-inch pieces)
  • 2 tbsp butter (preferably Kerrygold)
  • 4 garlic cloves, minced
  • 1.5 tsp dried parsley
  • 1/2 tsp fresh lemon zest
  • 1/2 cup milk, warmed slightly
  • 1 cup freshly grated parmesan cheese
  • Red pepper flakes, to taste
  • 1 cup reserved pasta water
  • Extra parmesan for garnish

Instructions

  1. Fill a large pot with generously salted water and bring to a boil.
  2. Cook the pasta until just al dente according to package instructions.
  3. While the pasta cooks, finely dice the onions, mince the garlic, and grate the parmesan.
  4. Before draining the pasta, scoop out 1 cup of starchy pasta water and set aside.
  5. Drain the pasta and set aside.
  6. Pat the salmon chunks dry and season all over with salt and black pepper.
  7. Heat olive oil in a large skillet over medium-high heat until shimmering.
  8. Add the salmon and sear without moving for 3–4 minutes to form a golden crust.
  9. Flip the salmon and cook for another 2–3 minutes until cooked through.
  10. Transfer the salmon to a plate and break up any large pieces.
  11. In the same skillet, cook the diced onions for about 1 minute until translucent.
  12. Add butter, minced garlic, and dried parsley and cook for 30 seconds.
  13. Return about 20% of the cooked salmon to the pan along with a pinch of red pepper flakes and black pepper, cooking for another 30 seconds.
  14. Slowly pour in the warmed milk while stirring constantly to prevent lumps.
  15. Add 1/2 cup reserved pasta water and the grated parmesan, stirring until the cheese melts and the sauce becomes smooth; cook about 1 minute to thicken.
  16. Return the drained pasta to the sauce and stir gently to coat each piece.
  17. Add the remaining salmon and toss over medium heat for 30 seconds to warm through.
  18. If the sauce is too thick, add reserved pasta water in small splashes until it reaches a silky texture that coats the pasta.
  19. Dish out into bowls and garnish with fresh lemon zest, extra grated parmesan, and a pinch more red pepper flakes if desired.

Notes

Avoid overcooking the salmon to prevent dryness; slightly pink center is ideal., Save and use pasta water for a silky sauce without heavy cream., Add 20% of salmon back early in the sauce for depth of flavor and to maintain texture., Keep heat moderate when adding milk and cheese to avoid sauce separation., Add pasta water slowly if sauce thickness needs adjustment.

Nutrition

Find it online: https://cookerygood.com/tasty-salmon-pasta-without-cream-moanaskitchen/