Salmon Pasta without Cream is a decadent and flavorful pasta dish that is ready in about 30 minutes! Flaked salmon is tossed with fresh pasta, roasted cherry tomatoes, and a buttery lemon garlic sauce. It's finished off with freshly grated parmesan cheese.
You'll need frozen salmon, penne pasta, tomatoes, onion, garlic, parsley, parmesan cheese, lemon, Dijon, white wine, olive oil, butter, salt and pepper.
Preheat your oven. Place the salmon (skin side down) and the cherry tomatoes onto a rimmed baking sheet. Drizzle with extra virgin olive oil and generously season with kosher salt and black pepper. Roast for 15-20 minutes at 450°F.
Cook 12 ounces of dry pasta according to the package instructions. Reserve ¼ cup of starchy pasta water. Drain the rest of the pasta water and set the cooked pasta aside.
Melt the salted butter in a large skillet over medium heat. Add the minced garlic and diced yellow onion. Saute for about 5 minutes, until the onions are soft and fragrant.
Add the white wine, lemon juice, Dijon mustard, reserved pasta water, and ¼ teaspoon of black pepper to the skillet. Mix until smooth and continue cooking for another 1-2 minutes, then remove from the heat.
Flake the salmon and mix it into the sauce. Mixing the flaked salmon into the sauce before tossing it into the pasta, allows the salmon to soak up some of the buttery, delicious sauce.
Pour the sauce with the flaked salmon over the pasta and mix it and together. Gently toss the roasted tomatoes into the pasta. Cherry tomatoes (or grape tomatoes) become very delicate after they're roasted.
Before serving, sprinkle some freshly grated parmesan cheese and chopped parsley on top. Serve immediately and enjoy!