Easy Salmon Pasta with Creamy Labneh Sauce

labneh pasta with salmon in a white skillet

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Easy Salmon Pasta with Creamy Labneh Sauce

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!

Prep Time10

Cook Time15

Marinating time15

Total Time40

Course: Dinner

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Author: Mary Smith

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