serves / makes 4
25 prep time
25 mins cooking time


This is a fairly quick dinner you can through together during the week when everyone is super busy. The sauce is made from a combination of dairy free cream and stock so it’s not too creamy but creamy enough if that makes sense! I’ve also given the sauce a nice fresh taste by stirring through some lemon juice, this also compliments the salmon perfectly.




  • 2 tablespoons lemon juice
  • 2 tablespoons gluten free plain flour
  • salt and pepper for seasoning
  • 4 salmon steaks
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 225g gluten free pasta
  • 175ml vegetable stock
  • 120ml dairy free cream
  • large handful fresh parsley


  1. Microwave the salmon steaks for 3 minutes
  2. Remove the skin and flake into chunks
  3. Cook the pasta per the instructions on the packet
  4. In a large shallow pan heat the olive oil and garlic
  5. Add the flaked salmon and sprinkle over the flour
  6. Season with salt and pepper
  7. Stir in the stock, lemon juice and dairy free cream
  8. Simmer for 10-15 minutes until thickened
  9. Stir through the cooked pasta
  10. Serve topped with the fresh parsley

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