This creamy salmon and sun-dried tomato pasta is low carb, incredibly easy to make and both primal and paleo friendly. Made with fresh & healthy ingredients, this dish is bursting with flavour and can be whipped up in just 20 minutes.
There's no denying the fact that many of us enjoy a good bowl of hearty pasta, right? But if you've been missing out following a primal diet, then fear no longer, because we've I've got the perfect low carb recipe for you.
Thanks to the wild salmon, artichoke, capers, dill and sun-dried tomatoes, this recipe is bursting to the brim with flavour and unlike most salmon pasta recipes out there. Served in a creamy sauce and paired with asparagus, this recipe is sure to bring a little bit of love to the dinner table, believe me.
To make this recipe primal friendly, I've swapped out the classic pasta ingredients for konjac pasta which is entirely free from carbohydrates, gluten and wheat. In fact, it's made from glucomannan (yes, the stuff from our SlimShotz formula!) which is a plant-based, water-soluble fibre found in Konjac flour. When consumed, glucomannan creates a sense of fullness. So if you're wondering if this low carb salmon pasta recipe will leave you feeling full, then yes, yes it will!
How to make low carb salmon pasta
Because this recipe can be made in just 20 minutes, it means making it is pretty easy too!
Firstly, you'll rinse and drain your konjac pasta and set aside. In a pan, fry the wild salmon on medium heat (not too hot) and continue to cook while you make the pasta sauce.
Next, you'll saute the onions and garlic before adding everything else to the pan. Bring to a boil and then once ready, pour the sauce over the pasta and mix in the chopped asparagus and flaked cooked salmon.
The sun-dried tomatoes and artichokes really bring this dish to life, but if you don't have any on hand then omit or at least swap the sun-dried tomatoes for cherry tomatoes to keep the vibrant flavour.
Next time you have a pasta craving but fancy something primal friendly, then this recipe is your best friend. Enjoy and share with all your friends and family!
Low carb creamy salmon and sun-dried tomato pasta recipe
- 4 packets slim noodles, rinsed and drained
- 150g asparagus
- 3 tbsp extra virgin olive oil
- 1 medium white onion, diced
- 3 garlic cloves, diced
- 350g wild salmon
- 140g sun-dried tomatoes
- 150g artichokes, diced if too big
- 1 cup plain yoghurt
- Juice from 1 lemon
- 3 tbsp salted capers, rinsed
- 1/4 tsp chilli flakes
- Salt and pepper to taste
- 1 tbsp fresh dill
Begin by oiling a pan and add the wild salmon skin side down. Leave the salmon to cook whilst you make the rest of the recipe.
Rinse and drain the slim noodles and set aside.
In another oiled pan, add the diced garlic and onion and sauté for 3 minutes. Add the artichokes, capers, chilli flakes, sun-dried tomatoes, yoghurt, lemon juice and asparagus to the pan and miix everything together. Bring the sauce to a boil and then simmer for 5 minutes. Season with salt and pepper.
Add the slim noodles to the pan and mix all ingredients together. Once your salmon is cooked, gently flake it and then add it to the pan. Again, mix everything together.
Serve and top with a sprinkle of fresh dill per plate/bowl.