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5-Ingredient Salmon Alfredo Keto Recipe

Prep: 2 min
Cook: 15 min
Total: 17 min

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

STEPS

Step 1

Set oven to 400F/204C.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Season to taste with fresh dill and sea salt & pepper.

Step 7

Garnish with remaining parmesan.