5-Ingredient Salmon Alfredo Keto Recipe
Hey there fit foodie! If you’re on the keto diet and missing fettucine alfredo, I am here to give you a creamy alfredo recipe that is packed with healthy omega fatty acids, low carb, but still with that great alfredo pasta taste. Read on below for tips and tricks to make this recipe a success in your kitchen.
This salmon alfredo recipe uses fresh salmon, although you can use canned salmon in a pinch. Since it is keto, we won’t be using regular fettucine pasta. Instead, we will be using zoodles, which is zucchini that has been cut in a way to mimic spaghetti noodles. For this recipe I added some fresh dill, since dill and salmon go hand in hand. A drizzle of olive oil and some parmesan cheese will add an extra depth to the pasta dish, as well as increase the fats needed to maintain a special diet like the keto diet. Freshly ground salt and pepper to finish it off, and this is a dinner fit for date night.
Unfortunately alfredo does not freeze well, so you’ll have to finish what you make within a few days. On the plus side, you can easily take all the components to work with you and reheat it in the microwave, so you will at least have lunch for a few days. Make sure you keep an eye on the microwave cooking time, since the salmon can dry out and the alfredo sauce can break.
If you enjoyed this easy salmon pasta recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!
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
- 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.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!