Low-Carb Cajun Salmon Alfredo
Indulge in the creamy homemade Low-Carb Cajun Salmon Alfredo. Delicious Cajun salmon paired with homemade alfredo sauce all atop spaghetti squash noodles for a low-carb, healthy, and delicious meal ready in 30 minutes.
Servings: 6
Calories: 647kcal
Cost: 36
Equipment
- large skillet
- Whisk
- Kitchen scissors
Ingredients
For the Cajun Alfredo Sauce:
- 3 TB ghee
- 3 cloves garlic minced
- ½ cup Greek yogurt
- 2.5 cups almond milk
- 2.5 cups sharp cheddar cheese shredded
- 2 cups Parmesan grated
- ½ cup chicken broth
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon Cajun seasoning
- 1 teaspoon onion powder
- 4 TB coconut flour
- 2-3 cups baby spinach packed
For the Salmon:
- 1 lb salmon bones removed, cut into 3 portions
- 2 TB avocado oil
- 2 TB Cajun seasoning
- 1 teaspoon lemon juice
For the Spaghetti Squash:
- 1 spaghetti squash
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 cup purified water
Instructions
- Heat a large saucepan on low heat with ghee, garlic, and onion powder for one minute. Slowly stir in flour until it forms a paste.
- Slightly raise the temp to medium low and Stir in yogurt and milk slowly a little at a time to ensure the sauce gets to an even creamy consistency.
- Gradually sprinkle both cheeses and broth until it creates a creamy consistency. Season with salt pepper Italian seasoning and Cajun seasoning. Stir for a few more moments as flavors meld together. Add additional cheese or flour to adjust consistency as needed. While stirring, add spinach and continue stirring until spinach is wilted.
- Cut spaghetti squash in half and remove the seeds. Place one cup of water in the bottom of instant pot and set both halves of squash in a trivet. Cover and set to high pressure for 7 minutes. Release steam immediately and let cool.
- Once cooled, scoop spaghetti squash noodles from the skin into a large bowl. Cut strands with kitchen scissors for more even strands.
- While spaghetti squash and sauce is cooking, heat oil to medium-high in a large skillet. Be sure the pan is very hot before adding salmon.
- Add salmon fillets skin side down. Brush oil onto the fillets, add a drizzle of lemon to each and season evenly with Cajun spices. Let cook without moving for 5-6 minutes, depending on thickness, or until salmon is cooked ¾ of the way up.
- Reduce the pan temp to medium. Using a fish turner, carefully flip the salmon to cook the rest of the way on the other side for approximately 2-3 minutes or until internal temp is 140F. Remove from heat and set aside.
- Carefully slice or shred salmon and set aside.
Notes
*Start the Alfredo sauce first, and while it simmers, prepare the salmon.
*Use separate timers for each component: Instant Pot timer for squash, and kitchen timers for salmon and sauce.
*Allow salmon to come to room temperature before cooking to ensure even cooking.
*Make sure the bones are removed from the salmon before cooking. Use tweezers to gently remove bones.
*Be careful not to overcook the salmon. Remove from heat immediately and only flip ONCE. Keep in mind that it continues to cook even after removing it from the heat.
Note on cook times: the cook times should overlap for each process happening at the same time.
Nutrition
Calories: 647kcal | Carbohydrates: 20g | Protein: 43g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 132mg | Sodium: 1333mg | Potassium: 768mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3132IU | Vitamin C: 7mg | Calcium: 945mg | Iron: 3mg