We like pesto on salmon. You’d have to either have have some already though or have the ingredients to make it..

Why is Alfredo out?

We stir fry some veggies like red onion, bell peppers, zucchini with garlic and olive oil.

Throw in the cooked pasta and mix.

Top with cooked salmon.

Mac n cheese
Salmon

Done

Butter, butter and more butter, maybe add in some white wine, then parm.

I'd make the pasta and toss in some spinach for the last minute of cooking; drain and toss in a little evoo.

Set cooked salmon on counter while cooking to bring up to room temp.

While pasta is cooking, make a butter lemon sauce (rich doesn't have to mean cream) -https://www.loveandlemons.com/lemon-butter-sauce/

Flake the cooked salmon, and serve bowl of pasta/spinach with flaked salmon on top, and drizzle butter lemon sauce over top (alternatively you could toss the pasta and salmon in the sauce to really coat well).

No Mayo!

I’ve done this, make a sauce with half and half, sautéed onion and garlic, lemon, dill/herbs, cream cheese, butter, etc. can lighten up with chicken broth and lemon, make it richer with cream cheese. Add gluten free pasta and cooked salmon at end. Peas are often good in this.

Also, this is GF pasta, so less structural integrity than semolina pasta.

Op here. I have sour cream, but we don't have cream cheese. Variants on the butter, cheese/cream concept might work, though.

I feel like getting cream cheese involved in the sauce for a salmon pasta is a good idea.

Anonymous wrote:Sounds gross, but I'll play. I just googled "gluten free alfredo" and found some examples that use pretty standard pantry/fridge ingredients.

Hear me out: mayo + cooked salmon + noodles + peas

it's like tuna salad casserole, but somehow grosser and gloppier. however, it hits all his requirements and maybe that's what he really wants to eat, but is not brave enough to share.

alternately just hand him a box of kraft dinner and he can mix in the salmon himself.

Anonymous wrote:Sounds gross, but I'll play. I just googled "gluten free alfredo" and found some examples that use pretty standard pantry/fridge ingredients.

+1

Sounds gross, but I'll play. I just googled "gluten free alfredo" and found some examples that use pretty standard pantry/fridge ingredients.

I don't know if this meets your parameters but here is one recipe I have bookmarked:

https://www.vice.com/en/article/dygaqy/creamy-salmon-and-pea-cavatappi-recipe

I need quick (like 30 min absolute max) recipe help. DH wants to use some leftover, cooked salmon we have in a pasta dish. He says he wants a "rich" sauce. Some constraints:
- I am gluten-free, so traditional alfredo is out
- Can't get to grocery store, so should be pantry staples
- DH's preference is penne noodles, but we have others
- DH has strong aversion to highly acidic flavors

Please, let's also not go 10 rounds on why is DH asking me to cook with so many constraints. DH is rarely picky, and for many reasons this is an extremely reasonable request of his that I'd like to honor if I can.