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Smoked Salmon Courgette Carbonara
With Whitney Williams
This mouthwatering, creamy recipe is bursting with flavour! Completely gluten and dairy free, with only 10 minutes from prep to plate, this dish is sure to be your weeknight hit! The salty, smoky salmon, which is full of nutrients such as omega-3 fats, magnesium and B-vitamins complements the creamy coconut sauce perfectly. Best of all, this recipe uses NO pasta! The star is the spiralized courgettes (zucchini) that leaves you feeling full, eating rich whole foods that work beautifully for your health!
This recipe is perfect for a quick weeknight meal and has the perfect balance of proteins, fats and carbs! A Paleo recipe that will have you feeling like a gourmet chef right in your home! You don't need to know how to make a carbonara, this recipe teaches you my amazing secret for getting a rich, creamy carbonara like sauce, without breaking an egg!
Duration: 10 minutes
Serves: 1
Ingredients
½ cup coconut milk
1 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
120 g smoked salmon, shredded
3-4 cherry tomatoes, halved
2 courgettes, spiralized
Method
Bring coconut milk to a boil in a medium sized saucepan.
Add seasonings and turn down the heat to simmer for 5 minutes.
Add in salmon, tomatoes and courgettes.
Toss with tongs to mix.
Serve immediately and enjoy!
For more delicious salmon recipes, be sure to visit WhittyPaleo.com!
