Salmon Pasta Without Cream

A serving of salmon and dill pasta in a white bowl.

5 from 3 votes

Salmon Pasta Without Cream

Salmon pasta without cream, featuring dill, Parmesan, lemon zest, and a little yogurt to make it moist and juicy. Ready in 20 minutes!

Prep Time5

Cook Time15

Course: Main Course

Cuisine: American

Servings:

Calories: 696kcal

Author: Helen

Equipment

Chopping board
Parmesan grater
saucepan
frying pan
pyrex jug

Ingredients

6 tablespoon yogurt (Note 1)
1 tablespoon dill finely chopped (Note 2)
2 tablespoon Parmesan finely grated (Note 3)
½ lemon (zest only)
¼ teaspoon black pepper
salt (optional, to taste)
7 oz long pasta (tagliatelle, spaghetti or linguine) (Note 4)
1 tablespoon neutral oil
2 salmon fillets (around 120g or 4oz each) (Note 5)
2 tablespoon butter
1 medium zucchini/courgette halved vertically and sliced into semicircles (Note 6)
2 cloves garlic minced/crushed
¼ cup white wine or chicken stock (Note 7)
1-2 tablespoon reserved pasta water

US Customary - Metric

Instructions

Combine the yoghurt, dill, Parmesan, lemon zest, black pepper and salt in a bowl and set aside.
Cook the pasta in a large pan of generously salted boiling water.
Pat the salmon fillets dry with kitchen paper and sprinkle lightly with salt.
Place a frying pan on a medium heat and add oil. When the oil is hot fry the salmon fillets for 2-3 minutes on each side until they are cooked through and set aside. (Note 8)
Add the butter to the pan and fry the zucchini/courgette until it starts to brown.
Then add the garlic and cook for a minute or two until fragrant.
Pour on the wine and simmer until reduced by half. Then reduce the heat of the pan to low to prevent all the wine from evaporating while the pasta cooks.
When the pasta is done, reserve some pasta water in a small jug or cup. before draining.
Place the pasta into the pan with the wine and garlic. Add the yogurt and dill mixture, 1-2 tablespoons of pasta water and gently toss together, adding more pasta water if needed.
Remove the skin from the cooked salmon, roughly chop, and gently combine with the pasta.
Serve immediately.

Notes

Plain or Greek yogurt: Makes the pasta moist and juicy. You can use full-fat, low fat or dairy-free.
Salmon: Skinless or skin-on wild-caught sockeye or farmed salmon both work well. If your fillets have skin you can just peel it off after cooking. Avoid smoked salmon, though, as its strong flavour can overpower the dish.
Fresh dill: Fresh parsley or chives would also work, although the recipe has not been tested with these. I strongly recommend using fresh herbs instead of dry ones.
Parmesan: Can be swapped for nutritional yeast for a dairy-free alternative.
Pasta: This comes down to personal preference. I like to use long pasta varieties like tagliatelle, linguine or spaghetti, but feel free to use another type if you prefer.
White wine: Adds depth and complexity. Choose one that's dry, crisp, and has a good level of acidity like Sauvignon Blanc, Pinot Grigio or Chardonnay. Avoid sweet wines that will make the flavours in the dish unbalanced. Use chicken or veg stock for an alcohol-free option.
Zucchini /courgette: Substitute with other green veggies like spinach or asparagus.
Alternative ways to cook the salmon: I usually pan-fry the salmon. It’s quick and gets the salmon tender and juicy without overcooking. You can also bake the salmon fillets or use your air fryer if you prefer.

Storage:

Salmon pasta tastes best when served straight from the pan. Leftovers can be stored in the fridge for up to 2 days and reheated on the stove or in the microwave. I recommend storing some reserved pasta water. The pasta will probably dry out in the fridge, and pouring on a little pasta water will help to revive it. This dish is not suitable for freezing.

Nutrition