Mr. Frank’s Kitchen Mediterranean Salmon Pasta with a Creamy Garlic Sauce

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 2 servings

Ingredients:

4 oz Fettuccine or Other Pasta, Uncooked
1/2 Pound Fresh Salmon (Skinless)
Onion Powder, To Taste
Mr. Frank's Kitchen Mediterranean Seasoning, to Taste
1 tbsp Olive Oil
1 tbsp Butter
1/2 cup Dry White Wine
Juice From 1/2 Lemon
3/4 Cup Plain Greek Yogurt
3 Cloves Garlic, Minced
1/2 Cup Freshly Grated Parmesan
1 tbsp Coconut Flour
1 tbsp Fresh Parsley, Chopped

Directions:

1. Boil a large, salted pot of water for your pasta. (Cook using package directions until it's al dente.)
2. Grate Parmesan and set aside. Season the salmon lightly with onion powder and Mr. Frank's Kitchen Mediterranean Seasoning on both sides. Add the olive oil and butter to a skillet on medium high heat.
3. Once it's hot, add the salmon. Cook salmon for a couple of minutes on each side. Take the salmon out of the pan and set aside. Add the white wine, lemon juice, plain Greek yogurt, garlic, and Parmesan and scrape the bottom of the pan so the brown bits get incorporated into the sauce. Slowly add the coconut flour to the sauce, while stirring to avoid any lumps.
4. Add the salmon back in the pan and break it up with your cooking spoon so it's in bitesize chunks. Gently mix it in with the sauce. Cook for an additional five minutes or so until the sauce is thickened, and salmon is cooked through. Sprinkle with fresh parsley.
5. Drain pasta and add it to the skillet, along with 1 tablespoon of the water you cooked the pasta in. Gently mix the sauce and pasta. Serve immediately with extra Parmesan cheese if desired.

Notes: If you can't buy skinless salmon, ask your butcher if they will skin it for you. Or just use a sharp wet knife to remove the skin prior to seasoning it. This recipe is easily doubled. I used Artesian lavender pasta and one piece of fish when making this recipe for two people.