This scrumptious dish is one that I make that is easy to adapt to my low-carb diet. I simply pull out my portion of the salmon dish before I add in the pasta and toss it with zucchini noodles instead.
Cuisine: american, italian
1poundskinless salmon filletcut into 1-inch pieces
Salt and pepperto taste
In a large skillet over medium heat cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
While the bacon is cooking, bring a large pot of salted water to a boil. Add the asparagus to the boiling water and blanch for 3 minutes. Remove the asparagus with a slotted spoon to a bowl of cold water. Add the pasta to the boiling water, cook for 8 minutes.
In the skillet with the reserved bacon grease, add the salmon and shallot. Cook, stirring occasionally, until the salmon is nearly opaque all the way through. Add in the drained asparagus, squash and peas and cook for an additional 5 minutes until the fish is cooked through and the vegetables have softened.
For a low carb option, scoop out your portion of the meal into a dish. Add in hot zucchini noodles and 1/4 cup of the ricotta cheese and continue with the recipe.
Add the pasta directly from the cooking water to the skillet with a pair of tongs. Turn off the heat then add the ricotta and the parmesan to the skillet. Toss the pasta until everything is coated. If it’s too thick, add in a ladle or two of the pasta cooking water to thin it out. Season with salt and pepper, top with the reserved bacon and serve!