Salmon and Broccoli in Almond Milk Sauce

Salmon and creamy sauces are a perfect match. The richness of the sauce pairs beautifully with the flavor of salmon. However, traditional cream sauces can sometimes feel a bit heavy.

In this recipe, almond milk is used to create a lighter creamy sauce that keeps the dish smooth and satisfying while lowering the overall calories compared to heavy cream.

To add a Japanese touch, a small amount of yuzu kosho is mixed into the sauce. This traditional Japanese seasoning, made from yuzu citrus, chili peppers, and salt, adds a bright, slightly spicy kick that balances the creaminess of the pasta.

Combined with salmon and broccoli, this dish becomes a simple, comforting pasta with a light Japanese twist.

What is Almond Milk?

Almond milk is a plant-based milk made from blended almonds and water. It has a mild, slightly nutty flavor and is often used as a lighter alternative to dairy milk or cream.

Because it is naturally lower in calories than heavy cream, almond milk works well in recipes where you want a creamy texture without making the dish too heavy.

For cooking, unsweetened almond milk is usually the best choice, so the flavor stays neutral.

Why You’ll Love This Recipe

Light but creamy – Almond milk creates a smooth sauce without the heaviness of cream.

Balanced and nutritious – Salmon provides protein and healthy fats, while broccoli adds fiber and vitamins.

Simple ingredients – Everything in this recipe is easy to find at most grocery stores.

Comfort food made lighter – It has the comforting feel of creamy pasta but with fewer calories.

Salmon And Broccoli in Almond Milk Sauce

Course: Main Course

Cuisine: Japanese, Japanese Fusion

Keyword: Almond Milk, Dairy-free, Healty Creamy Sauce, High Protein, Pasata, Salmon

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Creamy almond milk brings together salmon and broccoli in this simple, high protein, dairy free.

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Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x

• 4 oz Protein enriched pasta
• 6 oz Salmon fillet
• 1 cup Broccoli
• 1 cup Untweeted almond milk
• 1 tsp olive oil or avocado oil
• 1 clove Garlic
• 1 tbsp All-purpose flour
• ¼ tsp Salt
• 1 tsp yuzu kosho (yuzu citrus, and pepper)

Equipment

• 1 air fryer

Method

 

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Cook the past and Broccoli

1. Bring a pot of salted water to a boil. Cook pasta according package directions, adding broccoli in the last 2 minutes of cooking.

Cook the salmon

1. Cook the salmon in the air fryer for the time indicated on the display.

Make the sauce

1. In the skillet, add the oil and garlic. Sauté for 30 seconds until fragrant. Stir in flour and cook for 1 minute. Gradually whisk in almond milk until smooth. Add salt, yuzu kosho.

Combine

1. Add the cooked pasta, broccoli, and salmon to the skillet. Toss gently until everything is coated in the sauce.

Nutrition

Serving: 2servingsCalories: 448kcalCarbohydrates: 43gProtein: 31gFat: 15gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 1mgSodium: 58mgPotassium: 158mgFiber: 1gSugar: 1gVitamin A: 275IUVitamin C: 40mgCalcium: 25mgIron: 1mg

Notes

• Use unsweetened almond milk to avoid unwanted sweetness.
• Don’t overcook the salmon. keep it moist for better texture.
• If the sauce is too thin, simmer slightly to thicken.
• If you don’t have yuzu kosho, you can use lemon zest and black pepper as a simple alternative. 

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