Creamy Salmon Pasta – Gluten Free

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Need a quick healthy gluten-free pasta dinner recipe? Look no further. This  creamy salmon pasta dish is a gluten-free meal made in under 30 minutes. The creamy sauce is filled with seared fresh salmon, zucchini and cherry tomatoes. The creaminess comes from coconut milk and cheese. 

 

creamy salmon pasta

 

This is not your typical gluten-free Italian pasta meal. The sauce is mildly flavoured with Thai spices, a pinch of basil and coconut milk. To make the pasta sauce extra creamy, I added Gruyere cheese. The sauce is light, not overly heavy, with cream and cheeses, showcasing the healthy salmon and fresh veggies.

Creamy salmon pasta dinner under 30 minutes.

I love this healthy salmon dinner recipe. It takes just minutes to whip up, and the results are outstanding. This creamy salmon pasta dish is simple enough for a weeknight meal and special enough for when the company is coming.

 

creamy salmon pasta, gluten free

 

So much flavour!

To start, the salmon is seasoned with basil, salt and pepper. Then it is seared, keeping the juices and flavours of this delicious healthy fish.

Once the salmon is ready, using the same skillet, add garlic and zucchini. The flavour in the skillet from the salmon blends deliciously with the fresh zucchini.

Now that the salmon is ready and the zucchini lightly cooked with garlic, I added some Thai red curry paste, coconut milk and cheese. Once the cheese starts to melt, add the fresh cherry tomatoes and return the salmon pieces to the skillet. 

 

creamy salmon pasta dinner

 

The sauce is now ready for the pasta. The pasta is gently tossed with the sauce until well coated. I often add some pasta water to the sauce if the sauce is too thick. I like to rest the pasta for about 15 minutes before serving. The sauce will thicken, and the pasta will absorb the flavours from the tasty sauce.

 

gluten free pasta

 

How to cook gluten-free pasta?

Not all gluten-free pasta takes the same time to cook. So it is essential to follow the package directions. My most favourite gluten-free pasta is the Barilla pasta.

I can honestly say this pasta has never disappointed me. The pasta is made with two flours, corn and rice. There are other varieties, but my family and I love this pasta the best!

To cook the pasta, make sure the water is well salted and not overcook the pasta. The pasta should be cooked al dente – cooked but firm to the bite.

To cook pasta al dente, drain it around 2-3 minutes before the cooking time mentioned on the package. Italians always slightly undercook their pasta.

 

creamy salmon pasta dinner, gluten free

 

Is slightly undercooked pasta healthier?

Slightly undercooked pasta means that our stomach’s digestive enzymes take longer to break down the starch into sugars. Overcooking pasta increases its glycemic index (GI), which taxes organs such as the pancreas, and could lead to diabetes and obesity in the long run.

Salt or no salt in the water?

When pasta is cooked in salty water, the pasta will absorb some salt while cooking. The salt makes the pasta more flavourful and makes the entire dish more delicious.

To serve this most delicious Italian-Thai inspired creamy salmon pasta dish, I like to give it a good sprinkle of freshly grated Parmesan cheese and fresh herbs. And what goes well with pasta dinner? It all depends.

If you are looking to lighten the meal up, add our healthy rainbow salad. If you have big appetites to feed, add a side of our quick and easy gluten-free cheese and garlic flatbread. Yum!

Ingredients

  • 12 oz. gluten-free fettuccine or your favourite gluten-free pasta
  • 1 lb. salmon fillet, cut into cubes ( I like to use wild skinless salmon for this recipe)
  • 1/4 cup Extra virgin olive oil or coconut oil
  • 2 tsp. GF dried Basil
  • 2 garlic cloves, thinly sliced or chopped
  • 1 1/2 cups cubed zucchini (1 small-medium zucchini, I like to leave some of the skin on, so I rainbow peel it)
  • 1 1/2 cups shredded gruyere or sharp white cheddar cheese (you can also use any good melting cheese)
  • 1 cup halved cherry tomatoes 
  • 1/2 cup grated Parmesan cheese, for serving
  • Sea salt and GF ground black pepper to taste
  • Optional topping; fresh herbs such as cilantro, basil or parsley
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Bring a large pot of well-salted water to a boil. Add dry pasta and cook until al dente (cooked but firm to bite). Drain and reserve 1 cup of pasta water
  • Generously season salmon cubes with basil, salt and pepper
  • Heat olive/coconut oil in a large skillet over medium-high heat. When the oil is hot, add the salmon cubes and sear on both sides. About 2 minutes per side. Transfer salmon on a plate and set aside
  • To the same skillet, add garlic and zucchini and cook for about 3 minutes over medium-low heat. Stirring as needed
  • Add curry paste, coconut milk, gruyere cheese and 1/2 cup of pasta water. Cook, stirring frequently until the cheese has melted. Stir in tomatoes and salmon and adjust seasoning if needed. Cook until the salmon is heated through and fully cooked
  • Add cooked fettuccine and gently toss with the sauce until well coated and heated through. If the sauce is too thick, add more pasta water. The sauce will thicken after the pasta is added
  • Serve with a good sprinkle of parmesan cheese and fresh herbs of choice
  • *tips on how to cook pasta below
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