Creamy Salmon Pasta without Cream (Dairy-Free)

Creamy Salmon Pasta without Cream is made with a creamy sauce made of white wine, dill, fresh lemon juice, and with a secret ingredient that makes it so creamy. It’s the perfect weeknight dish that comes together in under 30 minutes! Made dairy-free and gluten-free, if using gluten-free noodles.

Tell me that you’re not craving pasta after seeing this. Because I’m drooling over here! I’m absolutely obsessed with this recipe right now. Pan seared salmon, creamy dill sauce with an addition of lemon juice and whole grain linguine is a combination made in heaven. I swear.

HOW TO PAN SEAR SALMON

Searing salmon on a pan is my favorite way to  cook the fish. It’s super simple, quick and the most delicious in my opinion!

Simply heat up avocado oil in any non-stick skillet, and season fillets with paprika, salt and black pepper. Sear the fillets for about 2-3 minutes per side, or until charred on the outside and you can easily flake with two forks. And you’re done!!

CREAMY DILL SALMON PASTA SAUCE WITHOUT CREAM

Creamy dill lemon sauce with perfectly seared salmon and noodles is so good. And you don’t have to use heavy cream to make the creamy sauce! I found the best substitution which makes healthier and the creamiest pasta sauce ever. 

DAIRY-FREE REPLACEMENT FOR HEAVY CREAM AKA THE BEST VEGAN ALTERNATIVE

As I mentioned many times before, for example in this dairy-free cream of mushroom soup recipe, full-fat coconut milk is my all time favorite substitute for heavy cream. It makes all the savory dishes sooo creamy and delicious. I always have a whole carton of this organic full-fat coconut milk in my pantry ready to use for cooking. 

HOW TO MAKE  A CREAMY SALMON PASTA SAUCE WITHOUT CREAM

INGREDIENTS YOU’LL NEED

Full fat coconut milk

Dry white wine

Garlic

Flour 

Dill

Lemon

Pink salt, black pepper

HOW TO MAKE DAIRY-FREE CREAM SAUCE FOR PASTA

1. Here’s a few steps of how to make dairy-free creamy dill sauce.

2. After the salmon is cooked, add remaining oil to the same pan and stir in a little bit of flour. That will help to thicken up the sauce. I like to use tapioca flour but you can use pretty much any kind.

3. Then, add garlic, wine, coconut milk, dill and whisk well until all the lumps disappear. Bring to a simmer, and cook on low for a few minutes until the sauce thickens up.

4. Add in freshly squeezed lemon juice, flaked salmon, salt, black pepper and a splash of pasta water. And there you have it! Delicious salmon pasta sauce without cream added!

These are some of my favorite savory recipes made with coconut milk: creamy rice soup with vegetables, creamy coconut milk gnocchi, vegan thai yellow coconut curry and vegan coconut curry noodle bowls.

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Did you try this dairy-free salmon cream pasta yourself? Please leave a rating and comment below!  Also, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! Subscribe to my blog, like my page on Facebook or follow on Instagram if you’d like to stay updated with my recipes!!

Creamy Salmon Linguine Pasta (no cream added)

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Serves: 3 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 14 voted )

Ingredients

8 oz ounces  whole grain linguine or gluten-free linguine cooked according to the directions on the package

1/2 cup reserved pasta water, divided

2 tbsp avocado oil, divided

2 wild-caught salmon fillets (about 3/4 pound)

1 tsp paprika (optional)

3 garlic cloves, minced

1/2 cup dry white wine

1 1/4 cups full-fat coconut milk

1/2 tsp tapioca flour or flour of choice

1 1/2 tsp dill, dried or 1 1/2 tbsp fresh dill

1/2 small lemon, juiced

pink salt, black pepper

Instructions

1. Heat up one tbsp oil in a deep fry non-stick pan over medium high heat. Add salmon fillets seasoned with paprika, salt and black pepper. Cook 2-3 min on each side. Take the salmon out of the pan, remove the skin and flake using forks.
2. To the same pan, add remaining oil and stir in the flour. Add garlic and cook for another minute, stirring frequently. Add wine, coconut milk and whisk well until all the lumps disappear. Bring to a simmer, and cook on low for about 5 minutes until the sauce thickens up. Add in dill, squeezed lemon juice, flaked salmon, salt, black pepper and 1/3 cup pasta water. Toss in the cooked pasta using tongs and add more pasta water if needed.
3. Garnish with fresh dill and serve.