Salmon Pasta
High protein sauce with tofu and nutritional yeast. Rich and full of flavor without heavy cream!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 oz salmon skin on filet (about ¾ inch thick)
- ½ tsp kosher salt (Diamond Crystal brand preferred)
- 3 tbsp olive oil (plus more)
- 1 tbsp olive oil (as needed)
- 1 tsp Italian seasoning
- 2 c chopped yellow onion
- 4 tbsp chopped garlic
- ½ c vegetable stock
- 14.5 oz soft tofu
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 8 oz dry pasta (spaghetti, fettucini, linguine, or bucatini)
- 12 c water for boiling
- ½ c kosher salt (Diamond Crystal brand preferred)
- ½ c fresh grated parmesan (plus more for seasoning)
- 2 tbsp chopped dill (plus more for seasoning)
- kosher salt (to taste, Diamond Crystal brand preferred)
- ½ c pasta water
Instructions
- 1
Salmon
- 2
Pat dry the 16 oz salmon skin on filet thoroughly and season the flesh side of the fish with ½ tsp kosher salt.
- 3
Preheat a stainless steel pan over medium-high heat. When you sprinkle water on the pan and beads of water glide easily across the surface, add the 3 tbsp olive oil and heat up for one minute until the oil shimmers and glides.
- 4
Slowly lower the salmon, skin-side down, onto the pan. Cook for about 3-4 minutes until the salmon easily releases from the pan. Don’t lift or dislodge the salmon until it’s ready. The salmon should be 80% opaque.
- 5
Turn the fish over and cook for another 2-3 minutes or until the salmon registers 120 °F internally. It’s okay if the center is still slightly translucent; it will continue to cook after transferring.
- 6
Transfer the fish onto a plate and set aside.
- 7
Saute vegetables
- 8
In the same saute pan over medium heat, add the 1 tbsp olive oil. Saute the 1 tsp Italian seasoning until fragrant, about 30 seconds.
- 9
Add the 2 c chopped yellow onion and cook until softened about 3-5 minutes.
- 10
Add the 4 tbsp chopped garlic until fragrant, about 30 seconds.
- 11
Add the ½ c vegetable stock to deglaze the pan.
- 12
Transfer the sauce to a blender. Set aside.
- 13
Pasta
- 14
In a pot, bring to a boil the 12 c water for boiling and ½ c kosher salt.
- 15
Add the 8 oz dry pasta and follow the box instructions to cook until al dente. Take a bite of the pasta, it should be soft with a slight bite to the texture. About 7-8 minutes.
- 16
Transfer the pasta to a bowl and set aside.
- 17
Reserve ½ c pasta water.
- 18
Sauce
- 19
In the same blender we already started adding sauce ingredients, add the 14.5 oz soft tofu, 2 tbsp nutritional yeast, 1 tbsp lemon juice, and ¼ c of pasta water.
- 20
Blend until smooth, scraping down the sides and reblending as necessary.
- 21
In the same saute pan over medium heat, transfer the sauce and add the ½ c fresh grated parmesan. Mix until incorporated.
- 22
Cook in the pan for two minutes to heat up and thicken the sauce, stirring occasionally. Taste the sauce and add kosher salt if you need it.
- 23
Add the pasta and mix with tongs gently. Add more pasta water if it’s too thick.
- 24
Cube the salmon and add to the pan. Add the 2 tbsp chopped dill and mix.
- 25
Serve immediately.