Milk Free Salmon Vegetable Fettuccine
Indulge in the creamy comfort of this *Milk Free Salmon Vegetable Fettuccine*, a dairy-free twist on a classic pasta dish that’s as wholesome as it is flavorful. This recipe combines tender fettuccine, flaky pan-seared salmon, and vibrant vegetables like red bell pepper and zucchini, all enveloped in a luscious coconut milk-based sauce. Enhanced with the tang of freshly squeezed lemon juice and the savory touch of nutritional yeast, this dish is perfect for anyone seeking a healthier alternative to traditional creamy pasta recipes. Ready in just 40 minutes, it’s a quick and satisfying meal that’s ideal for weeknight dinners or special occasions. Garnished with fresh parsley, this meal is as beautiful as it is delicious—sure to impress both your palate and your dinner guests.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 pieces (approximately 6 oz each) Salmon fillets (skinless)
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 piece Red bell pepper (thinly sliced)
- 1 piece Zucchini (julienned or spiralized)
- 3 pieces Garlic cloves (minced)
- 1 cup Canned full-fat coconut milk
- 0.5 cup Vegetable broth
- 1 tbsp Lemon juice (freshly squeezed)
- 2 tbsp Nutritional yeast
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
Season the salmon fillets on both sides with 1/2 tsp of salt and 1/2 tsp of black pepper.
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the salmon fillets and cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily. Remove the salmon from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the red bell pepper and zucchini for 4-5 minutes, or until they are tender-crisp.
Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
Pour in the coconut milk and vegetable broth, then bring the mixture to a simmer. Stir in the lemon juice, nutritional yeast, and the remaining 1/2 tsp of salt and 1/2 tsp of black pepper.
Flake the cooked salmon into bite-sized pieces and add it back to the skillet along with the cooked fettuccine. Toss everything to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
Remove from heat and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 72.9 g | 26% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
