8.7KToday I’m bringing you one of my favorite spring pasta recipes. This Creamy Salmon Asparagus Pasta is made with salmon chunks and creamy dairy-free sauce. Delicious, simple to make and perfect for a weeknight dinner. Made gluten, free dairy-free and ready in 30 minutes!
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Today I’m bringing you one of my favorite spring pasta recipes. This Creamy Salmon Asparagus Pasta is made with salmon chunks and creamy dairy-free sauce. Delicious, simple to make and perfect for a weeknight dinner. Made gluten, free dairy-free and ready in 30 minutes!
This pasta recipe is the perfect combination of creamy alfredo sauce with no cream added, juicy salmon and sautéed crispy asparagus. Salmon is my favorite fish, so I’m always looking for different ways to use it. The best way of cooking it is in a skillet. Basically, heat up oil, add a seasoned salmon fillet skin side up and cook 3 minutes. Then, flip it with a spatula for additional 2-3 minutes.
INGREDIENTS FOR SALMON ASPARAGUS PASTA AND ALFREDO SAUCE WITHOUT CREAM
Extra virgin olive oil or avocado oil
Salmon
Asparagus
Noodles – I used this gluten-free spaghetti
Tapioca flour
Unsweetened almond milk
Lemon juice
Nutritional yeast – I love using nutritional yeast in dairy-free sauces for a cheesy taste and extra nutrients!
Spices: garlic powder, onion powder, pink salt, black pepper
CREAMY SALMON ASPARAGUS PASTA NO CREAM
Unlike most cream sauces, this sauce is much lighter but still so creamy satisfying. Made dairy-free without the cream but with creamy dairy-free alfredo sauce. The sauce is thickened with tapioca flavor and made with spices and nutritional yeast for a cheesy taste.
This recipe is also great for leftover salmon. So if you have a leftover salmon from last nights dinner, flake it with two forks and mix in into the sauce!
TIPS FOR THIS RECIPE
Cook salmon, asparagus and the sauce in the same pan. It makes the clean up so much easier! Once the salmon is cooked set it aside on the plate, cook asparagus and add with the salmon. Then make the sauce and toss with salmon and asparagus.
Cook the flour and oil for about a minute to get rid of the flour taste.
Add almond milk 1/2 cup at a time, whisking to prevent the clumps. If the flour doesn’t mix well and the sauce has some clumps, don’t worry! Transfer the sauce into a food processor or blender and blend until smooth.
Cook asparagus depending on if you prefer it softer or crunchier.
This gluten-free spaghetti tossed with dairy-free sauce, sautéed crispy asparagus and pan seared salmon is a must-make! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
Looking for more delicious and easy pasta recipes? Check out some of my current favorites!
Healthy cauliflower mac and cheese
Vegan cashew pesto pasta
Sun dried tomato pesto pasta
Creamy Salmon Asparagus Pasta (Dairy free & Gluten free)
- Total Time: 30 Minutes
- Yield: 4 1x
Description
This Creamy Salmon Asparagus Pasta is made with flaked salmon and creamy dairy-free sauce. Delicious, simple to make and perfect for a weeknight dinner. Made gluten, free dairy-free and ready in 30 minutes!
Ingredients
Scale
1 tbsp avocado oil
1 pound salmon
1 bunch asparagus, ends trimmed
10 oz gluten-free noodles, cooked according to the directions on the package
2 tbsp extra virgin olive oil or avocado oil
1 tbsp tapioca flour
2 cups unsweetened almond milk
1 tbsp lemon juice
4 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pink salt
1/4 tsp black pepper
Instructions
- Add oil to a skillet on medium high heat. Cut asparagus into smaller pieces and season the salmon with salt and pepper. Once the pan is hot, add the salmon. Cook salmon for 3 minutes on each side until easy to flake with two forks. Take the salmon out of the pan and set aside on a plate.
- To the same pan, add the asparagus with a pinch of salt. Cook for about 2-3 minutes. Set aside with the flaked salmon.
- Add remaining oil and tapioca flour. Scrape the bottom of the pan to get off all the bits. Cook for about a minute and add almond milk 1/2 cup at a time, whisking to prevent the clumps.
- Add lemon juice, nutritional yeast, garlic and onion powder, salt and pepper. Cook for about 3-5 minutes, whisking constantly. If the sauce ends up having some clumps, transfer to a blender or food processor and blend until creamy. Otherwise, skip that step.
- Add flaked salmon, asparagus and cooked pasta noodles, toss using kitchen tongs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
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