This paleo salmon pasta with creamy dill sauce is a flavorful, easy to make gluten-free pasta that’s also dairy free and comes together in no time.
To be honest, before I switched over to eating paleo I would have probably never eaten anything like this. I guarantee you I wouldn’t have even eaten the salmon. It’s funny how something like the paleo diet that can be seen as being restrictive, has actually opened up a whole new world of foods to me, that previously I wouldn’t have touched because it wasn’t covered in sugar or came from Taco Bell. My how times have changed.
Paleo Salmon Pasta with Creamy Dill Sauce
You can use any type of salmon for this recipe, but wild caught just tastes better in my opinion. You can pick some up at your local farmers market, or even your local Trader Joe’s. If your lucky enough to live in an area where the salmon is abundant, you could just go fish it out yourself. I don’t see much salmon down here in California, so I opt for the first options.
This paleo salmon pasta with creamy dill sauce also features a dairy free take on classic dill dressing. It uses Primal Kitchen’s avocado mayo and coconut cream for thickness. You can make a batch and store it in the refrigerator to use for other meals for a few days.
- For the Salmon
- 1 wild caught salmon fillet
- 1 tbsp. seasoning of choice
- Primal Kitchen Avocado Oil Spray
- For the Creamy Dill Sauce
- 1/2 cup Primal Kitchen Avocado Mayo
- 1/4 cup coconut cream
- 1 tbsp. Primal Kitchen Spicy Mustard
- 1 tsp fresh dill
- 1 lemon
- sea salt to taste
- Pre-heat the oven to 445. Line a cooking sheet with parchment paper and place the salmon skin side down. Spray the salmon with the avocado spray and season. Place in the oven for 30 minutes.
- Using a paper towel, remove all of the excess water from the zucchini. You want to remove as much excess liquid as possible so it doesn't make the pasta watery. Place the zucchini noodles and any veggies in a saucepan on medium heat with some avocado oil and seasoning and sauté for 5 or so minutes.
- For the creamy dill sauce, combine all of the ingredients into a large bowl and mix well.
- Once the salmon is done, remove from the oven and let set for 5 minutes. Combine the zucchini noodles, veggies and creamy dill sauce add chop up the salmon to add on top.