Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins

Dinner | Lunch | Low Carb

This creamy salmon and sun-dried tomato pasta is low carb, incredibly easy to make and both primal and paleo friendly. Made with fresh & healthy ingredients, this dish is bursting with flavour and can be whipped up in just 20 minutes.


  • Konjac noodles (4 packets, rinsed and drained)
  • Asparagus
  • Extra virgin olive oil (3 tbsp)
  • White onion (1 medium, diced)
  • Garlic cloves (3, diced)
  • Wild salmon
  • Sun-dried tomatoes
  • Artichokes
  • Plain yoghurt (1 cup)
  • Lemon (1, juice only)
  • Salted capers (3 tbsp, rinsed)
  • Chilli flakes (1/4 tsp)
  • Salt and pepper (to taste)
  • Fresh dill (1 tbsp)


Begin by oiling a pan and add the wild salmon skin side down. Leave the salmon to cook whilst you make the rest of the recipe.

Rinse and drain the slim noodles and set aside.

In another oiled pan, add the diced garlic and onion and saut� for 3 minutes. Add the artichokes, capers, chilli flakes, sun-dried tomatoes, yoghurt, lemon juice and asparagus to the pan and miix everything together. Bring the sauce to a boil and then simmer for 5 minutes. Season with salt and pepper.

Add the slim noodles to the pan and mix all ingredients together. Once your salmon is cooked, gently flake it and then add it to the pan. Again, mix everything together.

Serve and top with a sprinkle of fresh dill per plate/bowl.