Salmon Pasta Without Cream
Quick and easy lemon ricotta salmon pasta without cream made with arugula and fresh lemon in 30 minutes. A high-protein, restaurant-quality meal that's perfect for busy weeknights!
Servings 7 one and a half cup servings
Calories 453kcal
Equipment
- 1 Large skillet with a lid
- 1 strainer
- 1 citrus zester
Ingredients
Creamy Pasta with Arugula and Lemon
- 14.5 ounces spaghetti 14.5-16 ounces. I like to use Barilla + Protein spaghetti pasta
- 12 ounces ricotta cheese 1½ cups
- 3 ounces baby arugula 2 large handfuls. Can use baby spinach instead.
- 1 lemon zest and juice of one lemon
- ½ teaspoon garlic powder
- ½ teaspoon salt table salt or sea salt
- ¾ cup parmesan cheese shredded. divided.
Poached Salmon
- 1½ cups broth or water
- 1 pound salmon 4, 4-ounce filets
Instructions
- Poach the salmon: Add broth or water to a large skillet and bring it to a simmer. Once the water is simmering, place the salmon filets skin side down in the broth or water and cover the skillet with a lid.1½ cups broth or water
- Simmer salmon in the broth for about 6-8 minutes. The salmon is finished cooking as soon as the internal temperature of an inserted digital food thermometer reaches 145 degrees Fahrenheit or when salmon flakes easily with a fork.1 pound salmon
- Remove salmon from the broth and place on a plate. Reserve the poaching liquid (you will be adding this to the cooked pasta).
- Use tongs and a fork to remove the skin and flake the salmon. Set aside.
Pasta with Arugula and Lemon
- While the salmon cooks, cook pasta in a large pot. Cook the pasta to al dente, according to the package instructions.14.5 ounces spaghetti
- Drain the pasta and return it to the pot it was cooking in. Place the pot back on the stove and reduce the heat to low.
- Stir in the ricotta cheese, arugula, garlic powder, and salt.12 ounces ricotta cheese, 3 ounces baby arugula, ½ teaspoon garlic powder, ½ teaspoon salt
- Once the salmon is done cooking, add the poaching liquid to the cooked pasta.
- Stir in ½ cup of the shredded parmesan cheese, lemon zest, and lemon juice, garlic, and salt.1 lemon, ¾ cup parmesan cheese
- Add the cooked salmon pieces and the rest of the parmesan cheese. Carefully stir to combine.
- Serve and enjoy!
Notes
- This recipe makes a lot. You should use at least a five-and-a-half-quart Dutch oven or pot to make this dish.
- Poach the salmon while the pasta cooks to save time.
- Feel free to use roasted, pan-seared, canned, or air fried salmon instead of poached salmon.
- Do not overcook the salmon.
- Frozen salmon filets will take longer to cook.
- When I use chicken broth instead of water to poach salmon, I don't add salt to the salmon.
- I like to add a pinch or two of salt and black pepper to the salmon filets when I poach them in water.
- Feel free to add more arugula!
- Cooking time may vary depending on the thickness of the salmon filets. Thicker filets will take longer to cook. Very thin filets may only take 5 minutes to cook.
Nutrition
Serving: 1.5cups | Calories: 453kcal | Carbohydrates: 48g | Protein: 31g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 429mg | Potassium: 622mg | Fiber: 3g | Sugar: 2g | Vitamin A: 618IU | Vitamin C: 10mg | Calcium: 273mg | Iron: 2mg
