Smoked Salmon and Asparagus Pasta (Dairy-Free & Gluten-Free)
This pasta with smoked salmon and asparagus brings together rich smoked salmon, tender asparagus, and a velvety coconut cream sauce for the ultimate cozy dinner. It’s gluten-free and dairy-free, but you won’t miss a thing.
Quick Video
Why You’ll Love This Recipe
Easy to Make: While this recipe has some sophisticated flavors, it’s straightforward to prepare, with only a few steps and minimal fuss.
Great for Special Occasions or Weeknight Dinners: This pasta feels a bit indulgent, but it’s quick enough for a weeknight meal. It also works well for entertaining when you want something a bit more elegant!
Key Ingredients for Smoked Salmon & Asparagus Pasta
This recipe is all about using high-quality, flavorful ingredients that come together to create something truly special.
- Gluten-Free Pasta: Choose your favorite type. I like linguine for this but a fusilli or penne shape would work great too. If you’re not gluten-free, you can use regular pasta.
- Smoked Salmon: Adds a rich, savory flavor to the dish. Look for a good quality smoked salmon; both cold-smoked or hot-smoked varieties will work.
- Asparagus: Blanched just enough to retain its color and crispness, asparagus pairs beautifully with smoked salmon. We keep it quick and easy by throwing the asparagus in the pasta cooking water.
- Coconut Cream: The coconut cream gives this dish a luscious, creamy texture without any dairy. It’s a great dairy-free substitute for traditional cream-based sauces.
- White Wine: A small splash of dry white wine helps deglaze the pan and adds a touch of sophistication to the sauce. You can skip this if you want to! It does add some complexity to the flavor but it’s still really nice without it.
- Fresh Dill: Dill is the perfect pairing with the smoked salmon. Here, it adds a subtle, fresh herb flavor that enhances the overall dish. Feel free to substitute with parsley if you are all out of dill.
Step-by-Step Instructions
This pasta dish comes together in just a few steps, making it both simple and elegant. Here’s how to do it:
Cook the Pasta: Start by boiling your pasta until it’s al dente. You’ll want to reserve a little pasta water before draining, just in case you need to adjust the sauce later.
Blanch the Asparagus: In the last few minutes of cooking the pasta, toss the asparagus into the pot. This quick blanching will keep the asparagus tender but still bright green.
Sauté the Shallots and Garlic: In a large skillet, heat olive oil and sauté the shallots until they’re softened and fragrant. Add garlic and cook for just another minute.
Deglaze with White Wine: Pour in the white wine and let it simmer for a couple of minutes, allowing the alcohol to evaporate and the flavors to concentrate.
Create the Creamy Sauce: Stir in the coconut milk and lemon zest, and let the sauce thicken slightly.
Combine Everything: Add the cooked pasta and asparagus to the skillet, and toss to coat everything in the creamy sauce. Gently fold in the smoked salmon and fresh dill, then finish with a little lemon juice for brightness.
Serve: Garnish with extra dill, chili flakes, or capers if you like, and serve warm
Tips for Success
- Make it extra creamy: If you prefer an even creamier sauce, you can add a little more coconut cream or even add a spoonful of dairy-free cream cheese.
- Adjust the lemon: As written, this recipe doesn’t really have a pronounced lemon flavor. The lemon zest and juice just brightens things up. If you would like this to have a more distinct lemon flavor, you can increase the lemon zest or add a bit more juice to taste.
- Don’t skip the dill: Fresh dill really elevates the dish and pairs perfectly with the smoked salmon. If you don’t have dill, parsley can work, but it will give the dish a different flavor profile.
Smoked Salmon and Asparagus Pasta (Dairy-Free & Gluten-Free)
Ingredients
- 9 oz gluten-free pasta fusilli or penne work well
- 6 oz smoked salmon flaked
- 1/2 bunch asparagus trimmed and cut into 2-inch pieces
- 1 tbsp olive oil
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 3 tbsp dry white wine optional
- 1/3 cup full-fat canned coconut milk
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 3 tbsp fresh dill chopped (or substitute with parsley)
- Salt and pepper to taste
- 3 tbsp reserved pasta water optional
- Optional garnish: additional fresh dill or capers for added flavor
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions. Reserve 3 tbsp of the pasta water before draining, then set the pasta aside.
- Blanch the asparagus: In the last 2-3 minutes of cooking the pasta, add the asparagus to the boiling pasta water to quickly blanch it. Drain with the pasta and set aside.
- Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Deglaze with white wine: Add the white wine to the skillet and simmer for 1-2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
- Add the coconut milk: Stir in the full-fat coconut milk and lemon zest. Cook for 2-3 minutes, allowing the sauce to thicken slightly. If it becomes too thick, add a splash of the reserved pasta water to loosen it.
- Combine: Add the cooked pasta and blanched asparagus to the skillet, tossing to coat in the sauce. Add the flaked smoked salmon and gently mix everything together. Stir in the lemon juice and fresh dill, then season with salt and pepper to taste.
- Serve: Garnish with additional fresh dill or capers for extra flavor. Serve warm.
Notes
- Storage: This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.
- Wine-Free Option: If you prefer not to use wine, you can substitute vegetable broth for the white wine, or omit it entirely.
- Extra Creaminess: If you prefer an even creamier sauce, you can add a bit more coconut cream or even blend in a spoonful of dairy-free cream cheese.
FAQs for Smoked Salmon & Asparagus Pasta
Can I use another type of fish instead of smoked salmon?
Yes! If you’re not a fan of smoked salmon or don’t have any on hand, you could substitute it with grilled salmon, trout, or even cooked shrimp for a different twist.
Is coconut cream a good substitute for cream in pasta?
Absolutely! Coconut cream provides a rich, creamy texture without any dairy, making it perfect for those with dairy allergies or following a dairy-free diet. It blends well with other flavors, and doesn’t taste like coconut in the dish.
Can I make this recipe ahead of time?
Cream-based pastas tend to seize up after cooling. While this pasta is best enjoyed fresh, you can negate this problem by making the sauce and cooking the pasta ahead of time, then combine them just before serving. If making ahead, store the components separately and reheat gently.
What can I serve with this pasta?
This pasta is quite filling on its own, but it pairs nicely with a light side salad, garlic bread, or roasted or grilled vegetables to round out the meal.
I hope you love this Smoked Salmon and Asparagus Pasta as much as I do! If you try this recipe, be sure to leave a rating and comment below. I’d love to hear how it turned out for you!
