Creamy Zucchini Pasta with Grilled Salmon
Velvety Zucchini Alfredo Pasta Topped with Herb-Grilled Salmon
Ingredients:
2 medium zucchinis, grated
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup diced onion
1/2 cup low-sodium vegetable broth
3/4 cup unsweetened coconut milk
1/4 cup grated Parmesan cheese (or dairy-free alternative)
Salt and black pepper to taste
8 oz whole wheat fettuccine or pasta of choice
2 salmon fillets
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Lemon wedges for serving
Directions:
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Meanwhile, preheat grill or grill pan over medium heat. Rub salmon fillets with lemon juice, smoked paprika, thyme, salt, and pepper.
Grill salmon for 4-5 minutes per side, until fully cooked and flaky. Set aside and keep warm.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 minutes until fragrant.
Add grated zucchini and cook for another 4-5 minutes, stirring often.
Pour in vegetable broth and simmer for 3 minutes. Stir in coconut milk and Parmesan cheese. Cook for another 3-4 minutes until creamy. Season with salt and pepper to taste.
Toss cooked pasta into the zucchini sauce and combine well.
Plate the pasta and top with grilled salmon. Garnish with fresh parsley and serve with lemon wedges.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 490 kcal | Servings: 2 servings