This cravaliciously creamy combination of heart healthy salmon and Brussels sprouts along with ginger, garlic, smoked paprika, parsley, tarragon and coconut milk makes for a quick, easy and delicious meal – especially on busy weeknights!
Ingredients
- 2 tbsp olive oil
- 1 red onion
- 4 cloves garlic
- 1.5 cups Brussel Sprouts chopped
- 2 salmon fillets skin removed
- 2 cups cooked gluten free pasta (I used chickpea pasta)
- 1/2 tsp tarragon
- 1/2 tsp smoked paprika
- 1 tsp fresh parsley chopped
- 1/2 cup coconut milk
Instructions
- Peel and dice the red onion and garlic. Also, chop the brussels sprouts.
- Add oil to a pan over medium heat and toss in the onions and let saute about 5 minutes, stirring occasionally. Then add in the garlic and saute a minute.
- Add in the Brussel Sprouts and saute another five minutes.
- As Brussel Sprouts are sauteing, prepare pasta. As I used chickpea pasta it cooked in 5 minutes. Drain pasta and set aside.
- Add in the salmon fillets and flake gently with a spoon as they cook, sauteing the fillets about 5 more minutes.
- Then toss in the pasta and tarragon, parsley, and smoked paprika into the pan and stir well.
- Add in the coconut milk and stir about 2-3 minutes. Remove from heat, garnish with more fresh parsley and serve warm.
Nutrition
Calories: 690kcal | Carbohydrates: 48g | Protein: 38.7g | Saturated Fat: 16.2g | Cholesterol: 45mg | Sodium: 189mg | Fiber: 13.3g | Sugar: 10.9g
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