Pasta with Salmon, Olives, Cauliflower in Twenty Minutes
A medley of pasta, cauliflower, olives, tomatoes, herbs for an easy, delicious Mediterranean style dinner.
Servings: 2
Ingredients
- 1/2 pound salmon
- 4 ounces pasta see notes
- 2 tablespoons coconut oil or avocado oil
- 4 anchovies optional
- 2 cups cauliflower sliced thinly in small pieces
- 4 garlic cloves diced
- 1 shallot diced
- 4 tablespoons extra virgin olive oil
- 6 -8 kalamata olives
- 6 grape tomatoes cut in half or sun dried tomatoes
- 1/2 teaspoon cracked red pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh oregano or 1/2 teaspoon dried
- 2 tablespoons chopped parsley
Instructions
- Heat two tablespoons coconut oil or avocado oil in pan to medium high heat.
- Melt 4 anchovies in hot oil. You will not taste these, but they add a layer of flavor.
- Add cauliflower.
- Season with salt and pepper.
- Fry until cauliflower is mostly golden brown. Drain Set aside.
- Put salmon in oven at 400 degrees for ten minutes or until done, but not overdone.
- In meantime, cook pasta according to directions.
- Make sure to heavily salt the water once pasta boils and then add pasta.
- Drain pasta, but reserve a little bit of the pasta water.
- Heat olive oil in a large frying pan. Add in garlic and shallot until softened.
- Add cauliflower back. Add in cooked pasta and a little bit of pasta water, just enough to make sure pasta is not dry.
- Cut salmon into pieces and add to pasta.
- Season with salt, pepper.
- Add olives, tomatoes.
- Add in more olive oil if necessary.
- Top with fresh herbs.
- Serve immediately.
Notes
I used low-carb pasta from papparadelle's.