5-Ingredient Salmon Alfredo Keto Recipe
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Being on a low-carb diet, like keto, doesn’t necessarily mean the absence of some of your favorite foods. Just make a few easy swaps and you can recreate those comfort foods in a much more calorie conscious, and even more nutritious, way!
5-Ingredient Salmon Alfredo Keto Recipe
Ingredients for 3 servings:
- 3/4 lb raw, wild salmon
- 4 medium raw zucchini
- 8oz whipping cream or heavy cream
- 1/5 cup shredded parmesan
- fresh dill to taste
- Garnish
- 2 tablespoons shredded parmesan
- sea salt & pepper to taste
- Set oven to 400F/204C.
- Season raw salmon with a little sea salt & pepper. Place it on a baking tray lined with parchment paper. Bake for 10 – 12 minutes at 400F. Once it finishes baking, mash and flake the salmon with a fork. Set aside.
- While the salmon bakes, spiralize zucchini using a spiralizer or Julienne shredder. Once you’ve cut the noodles, sprinkle them with a little sea salt to help soften the noodles and release excess water. Set the noodles aside for 5- 10 minutes, then pat them dry with a paper towel to remove excess water.
- Set a nonstick skillet on medium heat, then pour in the cream. Bring it to a light simmer, then sprinkle in parmesan and a little pepper. Stir until smooth, then reduce the heat to low to thicken the sauce.
- Let the sauce thicken and cool for about 2 minutes, then add zucchini pasta. Toss the noodles in the sauce before adding the flaked salmon.
- Season to taste with fresh dill and sea salt & pepper.
- Garnish with remaining parmesan.
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