Salmon Pea Pasta with Asparagus (Dairy Free)
Jazz up pasta night with this springy Salmon Pea Pasta with Asparagus! This fresh, vibrant dish combines flaky salmon, sweet peas, crisp asparagus and a pesto-inspired pea sauce loaded with basil and dill. It’s dairy free, gluten free friendly, filled with sneaky veggies and comes together in just 30 minutes...what more could you ask for in a dinner!?
Equipment
- large pan
- medium pot
- spatula
Ingredients
For the Pea Pesto Sauce:
- 1 cup green peas (I used frozen & then thawed in the microwave)
- 1 packed cup fresh basil (about 1.25oz)
- ¼ packed cup fresh dill
- 2 large garlic cloves peeled
- juice from ½ lemon
- ¼ cup olive oil
- 1 tbsp nutritional yeast (optional, for a "cheesy" flavor)
- kosher salt to taste
For the Salmon:
- avocado oil *
- 1 lb salmon (I used Coho but any variety will work)**
- ½ tsp italian seasoning
- kosher salt & black pepper to taste
- squeeze of fresh lemon juice
For the Pasta:
- avocado oil *
- 1 bunch asparagus ends trimmed & then cut into 1.5" pieces
- ½ cup green peas (feel free to add more!)
- kosher salt & black pepper to taste
- 10 oz dry cavatappi pasta (sub GF or high-protein pasta if desired)
- reserved pasta water
Instructions
- First, start by preparing the pea pesto sauce. Add peas, basil, dill, garlic and lemon juice to a small food processor and pulse until chopped up. Then, while the food processor is running, slowly pour in the olive oil. Continue blending until mostly smooth, scraping down the sides as needed. Finally, season with nutritional yeast and kosher salt to taste. Blend again, taste and adjust seasonings as needed. Set aside.1 cup green peas, 1 packed cup fresh basil, ¼ packed cup fresh dill, 2 large garlic cloves, juice from ½ lemon, ¼ cup olive oil, 1 tbsp nutritional yeast, kosher salt
- Next, prepare your pasta according to package directions - be sure to heavily salt the water when it starts to boil! Cook only until al-dente, reserve some of the pasta water and drain off the rest.10 oz dry cavatappi pasta
- Bring a large pan to medium-high heat. Meanwhile, pat salmon dry and season with italian seasoning, salt, pepper and lemon juice. Rub seasonings into the salmon.1 lb salmon, ½ tsp italian seasoning, kosher salt & black pepper, squeeze of fresh lemon juice
- Once the pan has pre-heated for several minutes, add enough avocado oil to coat the bottom of the pan. Reduce heat to medium. Once the oil is hot, add the salmon skin-side-down. It should sizzle - if not, the pan isn't hot enough yet.avocado oil
- Let the salmon cook, undisturbed, for about 5 minutes and then flip and continue cooking for 5 more minutes or until done through. Remove from the pan and set aside.
- Add a bit more avocado oil to the pan. Then, add the asparagus and season with salt and pepper. Sauté, stirring occasionally, for about 4 minutes or until mostly tender. Then, add in the thawed peas and cook for 1-2 minutes longer.avocado oil, 1 bunch asparagus, ½ cup green peas, kosher salt & black pepper
- Add in the cooked pasta, all of the pea pesto sauce and a splash of the reserved pasta water. Stir to combine, adding more pasta water as needed to help the sauce stick to the pasta.reserved pasta water
- Use a fork to flake the salmon into small pieces and then add it to the pan with the pasta. Toss to combine. Serve as is or garnished with more fresh dill...enjoy!
Video
Notes
*NOTE: I prefer using avocado oil for this searing and sautéing because it has a higher smoke point than olive oil. However, any oil will work. **NOTE: If you're intimidated by pan-searing salmon, feel free to cook it via whatever method you prefer (oven bake, air fry, etc) and then just flake it up prior to adding it to the pasta.
Nutrition
Calories: 651kcal | Carbohydrates: 67g | Protein: 38g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 62mg | Sodium: 60mg | Potassium: 1122mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1334IU | Vitamin C: 29mg | Calcium: 77mg | Iron: 5mg