Salmon Alfredo Pasta

This dairy-free creamy alfredo sauce with fresh salmon fillet, gluten- free pasta is great for a family dinner or even lunch prep. It’s very light and gut friendly! Leaves room for dessert won’t make you feel full after your lunch break but totally will make you satisfied.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, pat dry salmon with paper towel. Season thoroughly with salt, pepper, garlic powder, Italian seasoning.

Step 2

Heat a large cast iron skillet on medium high heat and add avocado oil. Starting with flesh side down, sear until golden brown, flip and repeat. Do NOT crowd pan or else you won’t get good colour. Once both sides are seared to golden and crispy, remove from pan and reserve.

Step 3

Turn heat down to a medium, add onions, garlic and cook for 2 minutes until softened.

Step 4

Add chicken broth, dried oregano and let cook for 3 minutes. Add coconut milk and bring to a low simmer. Add nutritional yeast and tapioca and stir well until sauce begins to thickened.

Step 5

Meanwhile, have a pot of sated water ready to boil and cook your pasta according to the package. Drain and reserve.

Step 6

Add salmon to the skillet and remain on a low simmer until salmon is fully cooked. Add Sun dried tomatoes and chopped spinach and lightly stir and not break up the salmon. Remove salmon once again and set aside.

Step 7

Add cooked pasta, fresh basil to the skillet and toss until fully coated. It’s time to serve your pasta and salmon onto the plate!