Smoked Salmon and Asparagus Pasta (Dairy-Free & Gluten-Free)
This Smoked Salmon and Asparagus pasta dish combines rich smoked salmon, tender asparagus, and a creamy coconut-cream-based sauce. It's gluten-free, dairy-free, and elevated with a splash of white wine for a sophisticated, comforting meal that’s easy to make.
Servings: 4
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.