Description
A dairy-free, omega-3-rich pasta dish with flaky salmon, sun-dried tomatoes, and spinach. This Tuscan-inspired recipe blends creamy texture and vibrant flavor without heavy cream or high-fat ingredients.
Ingredients
24 oz salmon (cut into 4 portions)
1 cup unsweetened almond milk (or 2% milk)
2 tbsp olive oil
2 tbsp cornstarch
4 garlic cloves (minced)
1 cup cherry tomatoes (halved)
1/2 cup sun-dried tomatoes (oil-packed)
4 cups baby spinach
1/2 cup grated Parmesan (non-animal rennet for strict halal)
16 oz whole wheat penne pasta
Salt and black pepper to taste
1 tsp dried basil
1 tsp dried oregano
1 tbsp chopped fresh parsley
Instructions
Cook pasta according to package instructions. Toss with 1 tbsp olive oil after draining.
Heat remaining olive oil in a skillet, season salmon with salt and pepper, then cook skin-side down for 4-5 minutes until flaky.
In a bowl, whisk cornstarch with almond milk. Add minced garlic to the skillet and sauté for 1 minute.
Pour milk-cornstarch mixture into the skillet, stirring constantly. Cook until thickened (5-7 minutes). Add cherry tomatoes, sun-dried tomatoes, and herbs. Stir until heated through.
Fold in baby spinach until wilted. Remove salmon from pan and add to the sauce. Toss pasta with the sauce and top with Parmesan and parsley.
Notes
For a vegan version, substitute plant-based cheese and use nutritional yeast.
Parmesan can be omitted for strict gluten-free or dairy-free diets.
Store leftovers in an airtight container for up to 3 days.