I love recipes like this dairy-free salmon pasta – it’s easy, nutritious, and can be enjoyed year-round. Though fresh wild salmon season is beginning to wrap up, I’m seeing some great frozen varieties on sale as of late. Green beans are also plentiful in spring, summer and for the holiday season, but even when they run scarce, you can substitute your favorite vegetable, such as zucchini, broccoli, or hearty winter greens. And lemon is pretty much a given any month of the year.
Dairy-Free Salmon Pasta with Green Beans and Lemon-Thyme Vinaigrette
This recipe was originally shared with us by Alaska Seafood, but got lost in our archives! I’m so happy to bring it to light now, as my husband is finally a fan of cooked seafood and this salmon pasta fits nicely into our weekly menu.
Keep in mind that wild salmon and farmed salmon cook up quite differently. Wild is much meatier and tends to be more dry. But it also packs in more heart-healthy omega 3 fatty acids and lacks many of the environmental and health concerns. Farmed is still nutritious, is more tender, and is nearly foolproof for home cooks. The cooking times of your fish can vary based on the thickness and the type you have chosen. A good middle ground alternative is Steelhead Trout, when it’s in season.
Special Diet Notes: Salmon Pasta with Lemon-Thyme Vinaigrette
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.
- 12 ounces penne pasta (use gluten-free, if needed)
- ½ pound fresh green beans, trimmed and halved
- Finely grated zest and juice of 1 lemon
- 1 tablespoon fresh thyme leaves
- ½ teaspoon garlic salt
- 3 tablespoons olive oil, divided
- 12 ounces wild Alaska salmon, fresh, thawed or frozen
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for garnish
- Thyme sprigs, for garnish
- Cook the pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add the green beans during the last 3 to 4 minutes of cooking time.
- Drain the pasta and beans, reserving 3 tablespoons of the cooking liquid.
- While pasta cooks, rinse any ice glaze from frozen salmon under cold water and pat dry with a paper towel.
- Heat a heavy nonstick skillet over medium-high heat.
- Brush both sides of the salmon with 1 tablespoon olive oil. Place the salmon in your hot skillet and cook, uncovered, for about 3 to 4 minutes, until browned. Shake the pan occasionally to keep the fish from sticking.
- Turn the salmon over, cover the pan tightly and reduce heat to medium. Cook the fish for an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh or thawed fish. Cook just until the fish is opaque throughout.
- Place the pasta, beans, and reserved liquid in a large pan. Add the lemon zest, lemon juice, thyme leaves, garlic salt, and remaining 2 tablespoons olive oil.
- Break the salmon into large chunks (removing skin, if any) and add it to the pasta. Cook and stir gently over medium heat for 1 to 2 minutes.
- Season the pasta to taste with salt and pepper.
- Garnish with lemon wedges and thyme sprigs.