The alfredo is coconut milk and vegetable stock thickened with a flour roux, which is how it gets creamy with no dairy in it at all. Whisk the flour the full three or four minutes until it turns golden — that’s what cooks the raw flour taste out.
The salmon goes in already cooked, right at the end, for about a minute. Any longer and it breaks apart into the sauce instead of staying in pieces.
Lemon juice at the finish. Coconut milk needs the acid or the whole thing tastes flat.
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!
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