Servings: 2 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 8 oz. Zucchini noodles (zoodles)
- 2 tbsp. Butter
- 1 Shallot, minced
- 2 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1/4 cup Grated Parmesan cheese
- Salt and pepper, to taste
- 4 oz. Smoked salmon, sliced
- 2 cups Fresh spinach leaves
- Lemon wedges for serving
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced shallot and garlic, and sauté for 2-3 minutes or until soft.
- Stir in the heavy cream and grated Parmesan cheese, and cook for 2-3 minutes or until the sauce thickens.
- Season the sauce with salt and pepper to taste.
- Add the sliced smoked salmon and fresh spinach leaves to the skillet. Stir until the spinach wilts and the salmon is heated through.
- Meanwhile, cook the zucchini noodles in a separate pot of boiling water for 2-3 minutes or until al dente. Drain the noodles.
- Serve the creamy salmon and spinach sauce over the zucchini noodles, with lemon wedges on the side.
- Enjoy your Low-Carb Creamy Salmon and Spinach Pasta!
Nutrition Facts
2 Servings:
Calories: 460 kcal
Total Fat: 38g
Saturated Fat: 20g
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugars: 4g
Protein: 22g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Creamy Salmon and Spinach Pasta
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.