CREAMY SALMON PASTA
459.6
Ingredients:
- 150g salmon fillets
- 1 teaspoon extra virgin olive oil (7g), divided
- 125g Slendier Pasta
- 1 tablespoon almond flour
- 100ml Unsweetened low-fat almond milk
- 1/2 teaspoon garlic powder
- ΒΌ teaspoon chili flakes, (for garnish)
- 20g onion flowers, (for garnish)
- Salt and pepper to taste
Instructions:
- Cook the pasta according to directions, drain and set aside.
- Season the salmon filets with salt and pepper and set them aside.
- Spray some oil to a nonstick pan and cook the salmon fillet over medium heat for about 4-6 minutes on each side (or until it feels firm to the touch and is fully cooked).
- While the salmon is cooking, whisk together the almond milk, garlic powder, and salt and pepper (to taste) in a mixing bowl until smooth.
- Heat the olive oil in a saucepan over medium-high heat.
- Add in the almond flour and whisk to create a paste.
- Add in the almond milk mixture and whisk, bringing to a simmer.
- Continue to simmer and whisk continuously for about 7-10 minutes as the sauce heats up, reduces, and thickens.
- Remove from heat and let the sauce sit for about 3 minutes.
- Add in the pasta and stir, coating it evenly in the creamy sauce.
- Cut the salmon into small pieces and the onion flowers. Next, lightly mix it into the pasta and sauce.
- Top with crushed chili flakes and enjoy!
Nutrition Facts:
- Calories: 459.6 Cal
- Protein: 41.1g
- Carbs: 10.9g
- Fat: 30.6g
