Comfort food that helps us remain healthy through the chillier months? Sign us up! This creamy, fragrant meal provides us with essential amino acids, Omega 3 through ingredients avocado, salmon and olive oil. The long-chain forms of Omega 3 found in seafood improve immune function and play a role in calming down the inflammation produced when our body fights infections. Warming, friendly and nutritiously sound, your tummy will thank you for it!
This recipe is for the gluten intolerant, but you can use regular spaghetti, ditch the carbohydrates and make zucchini pasta as your base.
450-600g salmon fillet
Freshly ground black pepper
1 lemon, sliced into rounds
1/4 c. extra-virgin olive oil
250g Quinoa Rice Spaghetti (Or other spaghetti if you do not require a GF option).
3 cloves garlic, minced
1/2 C cream
Juice and zest of 1 lemon
Freshly grated Parmesan, for serving
Preheat oven to 180° and line a large baking sheet with baking paper. Place lemon rounds on baking paper, place salmon, season with salt and pepper, then top with remaining lemon rounds. Bake for 20mins.
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
Cut avocado into cubes and set aside.
In a large pan on medium heat, add garlic and cook until fragrant for 1 minute. Add cream, lemon juice and zest, and ¼ cup reserved pasta water and stir to combine. Season with salt, pepper. Turn off heat and add pasta and mix to coat. Add salmon and avocado and top with parmesan to serve.