CREAMY SALMON PASTA

Ingredients:

• 150g Salmon fillets
• 1 teaspoon extra virgin olive oil (7g), divided
• 125g Slendier Pasta
• 1 tablespoon almond flour
• 100ml Unsweetened low-fat almond milk
• ½ teaspoon garlic powder
• ¼ teaspoon chili flakes, (for garnish)
• 20g onion flowers, (for garnish)
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to packet directions, drain and set aside.
2. Season the salmon filets with salt and pepper and set them aside.
3. Spray some oil on a nonstick pan and cook the salmon fillet over medium heat for about 4-6 minutes on each side (or until it feels firm to the touch and is fully cooked).
4. While the salmon is cooking, whisk together the almond milk, garlic powder, and salt and pepper (to taste) in a mixing bowl until smooth.
5. Heat the olive oil in a saucepan over medium-high heat.
6. Add in the almond flour and whisk to create a paste.
7. Add in the almond milk mixture and whisk, bringing to a simmer.
8. Continue to simmer and whisk continuously for about 7-10 minutes as the sauce heats up, reduces, and thickens.
9. Remove from heat and let the sauce sit for about 3 minutes.
10. Add in the pasta and stir, coating it evenly in the creamy sauce.
11. Cut the salmon into small pieces and the onion flowers. Next, lightly mix it into the pasta and sauce.
12. Top with crushed chili flakes and enjoy!