Nuvitru Logo

Lemon Salmon Pasta {Gluten Free}

lemon salmon pasta, gluten free

Lemon Salmon Pasta {Gluten Free}

I’m always looking for ways to spice up salmon! I get tired of just eating a salmon filet with veggies. Enter in this lemon salmon pasta! I bought a whole bunch of Banza pasta from Costco (yay for this partnership!) and decided to throw together an anti-inflammatory pasta salad. It’s so simple and delicious!

You can use whatever gluten-free pasta you want, but I really love Banza because it tastes very similar to regular pasta, but with more nutrition and we do well with chickpeas! Plus, their “other” ingredients are so simple! (Y’all know this is what I need to see when I buy anything in a box!)

Also, make sure the salmon you are getting is wild-caught and not farm-raised. Wild-caught salmon is much more nutrient-dense and have more beneficial omega-3’s. I linked up a podcast episode that I did that really compared the difference from wild-caught to farm-raised and you’ll never buy farm-raised salmon again!

I also used goat milk feta for this recipe because goat milk is easier to digest for us versus cow’s milk.

Now, go make this lemon salmon pasta! It’s so good! Tag us on Facebook + Instagram @nuvitruwellness when you create this fresh lemon salmon pasta recipe and let us see your beautiful creation! We love connecting with y’all so much!

lemon salmon pasta

Lemon Salmon Pasta

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 7 Servings



  • 2 Salmon Fillets Wild-Caught
  • Garlic Powder
  • Salt + Pepper


  • 8 Oz Asparagus
  • 1 Bunch Collard Greens
  • 2 Tsp Dried Basil
  • 1 Tsp Italian Seasoning
  • 2 Tbsp Avocado Oil


  • 16 Oz Banza Pasta
  • 1 Lemon
  • 5 Tbsp Olive Oil
  • Feta Cheese (Optional)


  • Preheat the oven to 350 degrees F. Season the salmon fillets with salt, pepper, and garlic powder. Bake for 15 minutes. (When it's done, take out of the oven + use a fork and flake the salmon meat off of the skin and set aside!)
  • In a skillet heated up over medium heat, add avocado oil to skillet. Once the skillet is heated, cook the asparagus first with some salt + pepper. I only cook asparagus for about 10 minutes (I prefer my asparagus a little bit more on the crunchy side.) Take them out of the pan when done and set aside!
  • In that same heated skillet, add the collard greens, dried basil and Italian seasoning! Cook the collard greens until wilty. Once done, take out of skillet and set aside.
  • In a pot, bring some water to a boil. Use enough to cover the pasta. Use directions on the gluten free pasta box.
  • Once all the foods are done cooking, mix everything together in a big bowl. Mix in the juice of one lemon, olive oil, and feta cheese if you choose to add it! Enjoy!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).