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Creamy Paprika Salmon

by Kate Velasquez

Functional Chef

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Prep Time: 

10 Minutes

Active Cook Time:

20 Minutes



Dairy Free, Gluten Free



1 Package nonoPASTA™
1 lb salmon, cubed
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Paprika
1 tsp Salt
Olive oil
Minced garlic (about 2 cloves)
Tomato paste (about 1 TBS)
½ C Pine nuts, soaked (cashews would work too)
½ C Almond milk
2-3 TBP Nutritional yeast

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Bring a large pot of water to a rolling boil. Salt generously and let pasta cook for 10 mins, until al dente. Reserve a cup of the cooking liquid once pasta is almost done.

Season salmon with garlic powder, onion powder, paprika and salt. Warm olive oil over a skillet and add garlic and tomato paste. Add salmon to the pan and cook until crispy.

While that’s cooking, blitz up the sauce. Add pine nuts, almond milk (start with ½ and add more if needed to reach your desire consistency) and nutritional yeast to a high-speed blender and mix until smooth.

Return to salmon. Once it’s done, set it aside and wipe the skillet.

Add cream sauce to the skillet over low heat and season with the same group of spices used for the salmon. Add salmon and pasta to the sauce and stir in a little bit of the reserved pasta water to loosen the sauce. Plate and top with some red pepper flakes.


This one-skillet salmon dairy free creamy paprika sauce is so comforting and packed with flavor. Enjoy a complete meal, done in just 30 minutes.

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