Keto Salmon Alfredo Pasta with Asparagus
1 fillet salmon
1 pack shirataki noodles
1/2 cup heavy cream
1/4 cup, grated parmesan cheese
6 spears, trimmed and cut into 2-inch pieces asparagus
2 cloves, minced garlic
1 tablespoon butter
1 teaspoon lemon zest
2 tablespoons, chopped parsley
to taste salt
to taste pepper
Season the salmon fillet with salt and pepper. Rinse the shirataki noodles under cold water and set aside. Mince the garlic, chop the parsley, and zest the lemon.
In a skillet over medium heat, melt half of the butter. Add the seasoned salmon fillet and cook for 4-5 minutes per side or until cooked through. Remove from the skillet and flake the salmon into bite-sized pieces.
In the same skillet, add the remaining butter and minced garlic. Cook until fragrant. Pour in the heavy cream, Parmesan cheese, and lemon zest. Stir well and simmer for 2-3 minutes until the sauce thickens slightly.
Add the asparagus pieces to the skillet and cook for 2-3 minutes until slightly tender. Then add the shirataki noodles and cook for an additional 2-3 minutes to heat through.
Add the flaked salmon back to the skillet with the Alfredo sauce and vegetables. Stir gently to combine. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.
For a final touch, sprinkle some extra Parmesan cheese and a pinch of lemon zest over the dish before serving. Enjoy your Keto Salmon Alfredo Pasta with Asparagus!
For a flavor boost, consider adding some crushed red pepper flakes or a sprinkle of grated nutmeg to the Alfredo sauce. You can also top the dish with some toasted almond slices for extra crunch and nuttiness.
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585
10g
35g
45g
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