Description
This Creamy Salmon Asparagus Pasta is made with flaked salmon and creamy dairy-free sauce. Delicious, simple to make and perfect for a weeknight dinner. Made gluten, free dairy-free and ready in 30 minutes!
Ingredients
Scale
1 tbsp avocado oil
1 pound salmon
1 bunch asparagus, ends trimmed
10 oz gluten-free noodles, cooked according to the directions on the package
2 tbsp extra virgin olive oil or avocado oil
1 tbsp tapioca flour
2 cups unsweetened almond milk
1 tbsp lemon juice
4 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pink salt
1/4 tsp black pepper
Instructions
- Add oil to a skillet on medium high heat. Cut asparagus into smaller pieces and season the salmon with salt and pepper. Once the pan is hot, add the salmon. Cook salmon for 3 minutes on each side until easy to flake with two forks. Take the salmon out of the pan and set aside on a plate.
- To the same pan, add the asparagus with a pinch of salt. Cook for about 2-3 minutes. Set aside with the flaked salmon.
- Add remaining oil and tapioca flour. Scrape the bottom of the pan to get off all the bits. Cook for about a minute and add almond milk 1/2 cup at a time, whisking to prevent the clumps.
- Add lemon juice, nutritional yeast, garlic and onion powder, salt and pepper. Cook for about 3-5 minutes, whisking constantly. If the sauce ends up having some clumps, transfer to a blender or food processor and blend until creamy. Otherwise, skip that step.
- Add flaked salmon, asparagus and cooked pasta noodles, toss using kitchen tongs. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes