Facebook pixel Print

Salmon Pasta without Cream

Salmon linguini with zucchini and toasted walnuts is an easy, quick dinner! Ready in less than 30 minutes, canned salmon makes it fast and easy. No zucchini!? No problem, sub in what you have on hand such as tomatoes, spinach or green beans.

  • Author: Judy Barbe
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Pasta
  • Method: stove
  • Cuisine: American


  • 3 cloves garlic, minced
  • 3 teaspoons olive oil, divided
  • 3 tablespoons walnuts, chopped
  • 1 8-9-inch zucchini, sliced in ¼-inch discs
  • 1/2 teaspoon dried red pepper
  • 1 14.5-ounce can salmon, drained and skin removed
  • 2 tablespoons parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 pound linguini


  1. Wash hands.
  2. Mince garlic, set aside.
  3. Bring a large pot, filled with 6 cups water, to a boil. Stir in pasta. Cook according to package directions, approximately 9 minutes. Drain pasta in a colander, reserving 1/3 cup pasta water.
  4. Meanwhile, in a large skillet, heat 1 teaspoon olive oil over medium heat. Add walnuts and cook 5 minutes, stirring frequently. Remove walnuts from the pan and set aside in a small bowl.
  5. Return pan to stove and add remaining oil. Cook the zucchini in batches so that it browns rather than steaming. Cook half the zucchini; cook 7 minutes or so, stirring occasionally until softened and lightly browned. Remove from pan and cook remaining zucchini, adding a small amount of oil of necessary. Add garlic and dried red pepper, cook 1 minute. Add salmon, zucchini, drained pasta and reserved pasta water. Stir gently to combine and heat through.
  6. Serve in bowls. Garnish with chopped walnuts, parsley, and a squeeze of lemon juice.


Cooked salmon can be used instead of canned. Just heat through.


Keywords: pasta with fish, canned fish recipe, healthier pasta, quick cook dinner, salmon pasta no cream, salmon linguini, pasta with canned salmon, salmon zucchini pasta