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I love new pasta recipes, and this creamy salmon pasta recipe is one of my favorite things I've made in a while. This simple recipe pairs salmon fillets coated in tangy labneh, minced garlic, and a blend of fresh herbs and spices with your favorite gluten-free pasta. The creamy labneh sauce pulls it all together and every bite is divine!
What is Labneh?
Labneh (pronounced leb-nay) is a thicker, creamier strained Middle Eastern yogurt that has been eaten for centuries in the Mediterranean region. Yaza Foods is the only brand in the USA to make authentic labneh, as it follows the traditional method of straining and only uses milk and salt. It has a luscious texture that is so easy to use in recipes.
Labneh has become increasingly popular so you should be able to find it at your local grocery store. I got mine at Whole Foods!
Why You'll Love This Salmon Pasta Recipe
My love for tender, flaky salmon runs deep and I know you are going to fall in LOVE with this salmon recipe! This pasta dish is perfect for elevating a weeknight dinner or making something special for date night.
The base of the sauce is made with olive oil and minced garlic sautéed together. Next, chicken broth, labneh, and parmesan cheese are mixed in, creating a rich, creamy sauce that has the texture of an Alfredo sauce.
The tender salmon coated in the flavorful sauce is everything you want in a meal. It works as an entree or side dish and is ready in just over an hour! You will love this salmon pasta!
Whatever you’re in the mood for, salmon is sure to make it even better! Try these Easy Blackened Salmon Tacos or my Thai Curry Salmon Gluten-Free Ramen, to add flavor and protein to your day.
Ingredient Notes
Salmon
- salmon fillets: You can use fresh salmon fillets or frozen salmon fillets.
- labneh: You can use full-fat Greek yogurt or heavy cream instead – just note that the texture and taste will be different!
- minced garlic cloves
- paprika
- onion powder
- oregano
- salt and black pepper
Pasta with Creamy Labneh Sauce
- gluten free fettuccine: You can use any kind of pasta – gluten free or regular! Try, angel hair, cooked spaghetti, or linguine if you prefer. I love Jovial Foods brand gluten free pasta.
- olive oil
- minced garlic
- chicken broth: You can use vegetable broth if you prefer.
- labneh: You can use full-fat Greek yogurt or heavy cream if you prefer. Note that using either of those instead of labneh will make the cream sauce have a different flavor/texture.
- parmesan cheese
- kosher salt & black pepper
- chopped mint leaves
See the full recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Step 1: In a medium sized bowl, combine the Yaza Labneh, minced garlic, paprika, onion powder, oregano, salt and pepper. Whisk to combine.
Step 2: Add your cubed salmon and toss to coat. Let it marinate for 15 minutes up to 8 hours (in the fridge).
Step 3: Preheat your air fryer to 400 and spray the basket with avocado oil. Add the cubed salmon in a single layer (cooking in batches if needed).
Step 4: Cook for 7-8 minutes until crispy. Remove and set aside.
Step 5: Meanwhile, cook pasta according to package directions. In a large skillet, add the olive oil and minced garlic and saute for 30 seconds.
Step 6: Add the chicken broth and bring to a gentle boil, then remove from heat. Let it cool for a few minutes. Turn the heat to low and add in the labneh and parmesan.
Step 7: Whisk over low heat for about 2-3 minutes until combined and heated through. Season with salt and pepper to taste.
Step 8: Drain the pasta and let it cool for a few minutes (we don't want the sauce to curdle from hot pasta). Add the cooked pasta to the skillet. Toss the pasta to coat with the sauce. It takes 5-10 mins to thicken up while sitting. Top the pasta with the salmon (if desired), and some fresh mint.
Expert Tips
- Use high-quality, fresh salmon for this recipe. Look for salmon with a vibrant color and fresh smell. If you're using frozen salmon, make sure it's completely thawed and dry before cooking. I typically prefer wild-caught salmon but use whatever type of salmon you like.
- Make sure to cook your preferred pasta according to the package instructions so that it isn't mushy; especially once it's mixed with the creamy sauce! I like to cook it slightly al dente in case it continues cooking in the sauce.
- To make this recipe even easier, set out all of your ingredients before hand. I love to mix my spices together in a little bowl so that they're ready to go once needed.
- I recommend using the Yaza foods plain Labneh, but any labneh brand will work.
- End this delicious pasta dinner with these warm Caramelized Apples over my Gluten Free Biscuits with a scoop of ice cream for the perfect meal!
Recipe Variations
- For an extra kick, sprinkle some red pepper flakes over your dish before serving!
- Crispy bacon also makes a fantastic topping for this recipe.
- To incorporate some veggies, toss in a handful or two of fresh spinach.
- For an added burst of flavor, squeeze a bit of lemon juice over your cooked pasta.
Storage Tips
Store this salmon pasta in an airtight container in the fridge for up to 3 days. You can also freeze this pasta in an airtight container for up to 3 months.
To reheat, you can either preheat your oven to 350 and bake (covered) for 15 minutes or heat olive oil in a pan and toss the pasta in, stirring until it's warmed through.
Recipe FAQs
Yes! Add whatever spices or herbs you think will make your taste buds happy.
You can use full-fat Greek yogurt or heavy cream instead of the labneh if you need to. However, the taste and texture will be a little different. You can also use heavy cream if desired.
I use the Jovial Foods brand.
Absolutely! I would cook the salmon cubes at 400 degrees for 15 minutes, flipping halfway through.
More Delicious Salmon Recipes
Sheet Pan Greek Salmon and Veggies
Fresh Salmon Quinoa Bowl with Honey Lime Dressing
30-Minute Salmon Stir Fry with Gluten-Free Teriyaki Sauce
Easy Salmon Pasta with Creamy Labneh Sauce
Equipment
Ingredients
Salmon
- 4 6 oz. salmon fillets, cut into 1-2 inch cubes (up to you if you remove the skin or not!)
- ⅓ cup labneh
- 4 cloves minced garlic
- 2 tsp paprika
- ½ tsp onion powder
- ½ tsp oregano
- 1 tsp salt
- ½ tsp pepper
Labneh Pasta
- 12 oz gluten free fettuccine , I like Jovial Foods brand. Any long gluten free noodle will work.
- 1 tbsp olive oil
- 2 cloves minced garlic
- ¾ cup chicken broth
- 1 cup labneh
- 1 cup parmesan cheese, grated – sand-like texture
- salt & pepper, to taste
- chopped mint leaves, for garnish
Instructions
- In a medium sized bowl, combine the Yaza Labneh, minced garlic, paprika, onion powder, oregano, salt and pepper. Whisk to combine.
- Add your cubed salmon and toss to coat. Let it marinate for 15 minutes up to 8 hours (in the fridge).
- Preheat your air fryer to 400 and spray the basket with avocado oil. Add the cubed salmon in a single layer (cooking in batches if needed) and cook for 7-8 minutes until crispy. Remove and set aside.
- Meanwhile, cook pasta according to package directions.
- In a large skillet, add the olive oil and minced garlic and saute for 30 seconds.
- Add the chicken broth and bring to a gentle boil, then remove from heat. Let it cool for a few minutes.
- Turn the heat to low and add in the labneh and parmesan. Whisk over low heat for about 2-3 minutes until combined and heated through. Season with salt and pepper to taste.
- Drain the pasta and let it cool for a few minutes (we don't want the sauce to curdle from hot pasta). Add the cooked pasta to the skillet and toss to coat with the sauce. It takes 5-10 mins to thicken up while sitting.
- Top the pasta with the cooked salmon and sprinkle with some chopped mint leaves. Enjoy!
Notes
- I recommend using the Yaza foods plain Labneh, but any brand of labneh will work.
- To cook the salmon in the oven, lay the salmon cubes out in an even layer on a greased or parchment-lined baking sheet. Cook for 15 mins at 400 degrees, flipping halfway through.
- Nutrition facts are for ¼ of the total salmon and ¼ of the pasta with sauce.
- Store this salmon pasta in an airtight container in the fridge for up to 3 days. You can also freeze this pasta in an airtight container for up to 3 months.
- To reheat, you can either preheat your oven to 350 and bake (covered) for 15 minutes or heat olive oil in a pan and toss the pasta in, stirring until it's warmed through
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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