Grain Free Salmon Alfredo


This recipe isn’t dairy free, but it is grain free/low carb, and it only has 3 ingredients! It also comes together in less than 15 minutes. I used green zucchini, but you could use yellow zucchini and it would probably look closer to real noodles. I used one of my favorite kitchen gadgets- my Paderno spiralizer. I did use store bought alfredo sauce, which obviously isn’t the healthiest choice, but the point of this meal for me was to be fast, easy and low carb. You could make your own alfredo, or you could even use a vegan cashew alfredo recipe to make this dairy free. My 2 year old son Jonathan, who won’t eat a lot of veggies, couldn’t eat this fast enough!

Grain Free Salmon Alfredo
  • 1 15 oz jar of alfredo sauce
  • 4-5 large zucchini
  • 1 6 oz can of wild caught salmon
  • pinch of salt
  • ½ teaspoon dried parsley (optional)
  • ½ teaspoon dried dill (optional)
  • olive oil or grapeseed oil for pan
  1. Peel the zucchini, then turn them into noodles using a spiralizer. (Or use a vegetable peeler to create thin ribbons.)
  2. Place noodles in large strainer over sink and sprinkle some salt on. (You can skip this step, but I do it to draw out some of the moisture from the zucchini)
  3. Heat some oil in a large skillet over medium heat.
  4. Add in the zucchini and toss it in the skillet for a few minutes, until it starts to get soft.
  5. Add in the rest of the ingredients and cook another few minutes.


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