Salmon-Spinach Alfedo (low carb) Recipe

Last week, I wanted pasta. Creamy pasta. I was keto for a moment so I learned how to make my own Alfedo sauce. I basically have a base that I experiment with to make different alfedo dishes. Little known fact about me, I hate wasting food. So I try and remix left-overs all the time. This week was Salmon. Chris had made it the day before and I thought it would be awesome with a cream sauce and it turn into a pasta dish.

Since I am eating less carbs these days I those a Soybean paste but you can use whatever pasta you like. For, Chris I used wheat linguine noodles and he loved it. So, the recipe is flexible.

Ingredients:

- two precooked Salmon Filet (chopped)

- 3 cups Spinach (chopped)

- 1 tbsp minced garlic

- 1/4 cup onion chopped

- 1 cup fresh  parmesan cheese

- 1/3 cup pasta water

- 1/2 heavy whipping cream

- 1 tbsp butter

*Depending on thickness you can add more cream and cheese

Start by boiling you pasta water and adding a pinch of salt. Cook pasta according to box instructions and then set aside.

While that is heating up, in a deep skillet melt your butter then add your onion followed by garlic once onions are transparent.

Cook for 3-5 minutes on medium heat then add chopped salmon and spinach. Once salmon is heated and spinach is warm add your heavy cream and pasta water. Mix everything so it is combined nicely, let simmer for 5 minutes. Stir in parmesan cheese. Stir occasionally to make sure the cheese is melting. At this point, season to taste, I usually add a little salt and Italian seasoning to the sauce. Once its a smooth consistency and tastes great its done!

At this point, I usually separate the sauce and combine into pasta. One dish for me with my low-carb pasta and one for everyone else in the household.