Dairy-Free Salmon Alfredo Pasta

 1 lb salmon, cooked as desired (can search our website for salmon recipes... any will work)
 2 tsp salt
 ½ tsp pepper
 3 tbsp avocado oil
 ¾ lb pasta, uncooked (we did whole wheat elbow macaroni)
 1 large onion, minced
 6 garlic cloves, minced
 3 tbsp whole wheat flour
 1 (13.5 fl oz) can coconut milk
 1 cup vegetable stock
 1 tbsp lemon juice
 Fresh parsley, for serving
1

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.

2

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.

3

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.

4

Cut the cooked salmon into bite-sized chunks, and mix into the pot of sauce for one minute.

5

Pour sauce with salmon over the pasta. Enjoy!

Ingredients

 1 lb salmon, cooked as desired (can search our website for salmon recipes... any will work)
 2 tsp salt
 ½ tsp pepper
 3 tbsp avocado oil
 ¾ lb pasta, uncooked (we did whole wheat elbow macaroni)
 1 large onion, minced
 6 garlic cloves, minced
 3 tbsp whole wheat flour
 1 (13.5 fl oz) can coconut milk
 1 cup vegetable stock
 1 tbsp lemon juice
 Fresh parsley, for serving

Directions

1

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.

2

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.

3

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.

4

Cut the cooked salmon into bite-sized chunks, and mix into the pot of sauce for one minute.

5

Pour sauce with salmon over the pasta. Enjoy!

Dairy-Free Salmon Alfredo Pasta

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