Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the pasta. Cook according to the package instructions. Drain and return to the pot.
Meanwhile, heat the 3 tablespoons of avocado oil in a large pan over medium heat. Once the oil is hot, add the minced onion and garlic, season with a pinch of salt, and cook until the onion is translucent.
Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and vegetable stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
Cut the cooked salmon into bite-sized chunks, and mix into the pot of sauce for one minute.
Pour sauce with salmon over the pasta. Enjoy!
Ingredients
Directions
Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the pasta. Cook according to the package instructions. Drain and return to the pot.
Meanwhile, heat the 3 tablespoons of avocado oil in a large pan over medium heat. Once the oil is hot, add the minced onion and garlic, season with a pinch of salt, and cook until the onion is translucent.
Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and vegetable stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
Cut the cooked salmon into bite-sized chunks, and mix into the pot of sauce for one minute.
Pour sauce with salmon over the pasta. Enjoy!