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December 15, 2019

Prep Time
10 min
Cook Time
10 min
2 servings
Net Carbs
4 g

This is an easy-to-make, delicious and healthy recipe that is best made with leftover salmon, also making it a perfect inexpensive workweek meal.


  • For pan fried salmon:
    • Salmon, skinless - 2 X 120g
    • Extra virgin olive oil - 1 tbsp
    • Black pepper, freshly ground, coarse
    • Himalayan pink salt
  • For pasta:
    • Extra virgin olive oil - 1 tbsp
    • Garlic clove, sliced - 2
    • Cooking cream - 200ml
    • Black pepper, freshly ground, coarse
    • Himalayan pink salt
  • For garnishes:
    • Fresh Italian parsley, roughly chopped - 1 tsp
    • Parmesan cheese, freshly grated - 1 tbsp


  1. Submerge the pouch of AMAZING LOKARB™ Fettuccine Noodles in boiling/boiled hot water for about 7 mins. Cut open the pouch and drain the noodles. Keep aside.
  2. To pan fry the salmon, pat dry the fillet using a kitchen towel, season with black pepper and salt. Add oil to the pan and pan fry the salmon lightly. Remove from pan and use a fork to flake the fillets as you want some chunky pieces. I like to use leftover cooked salmon fillets for this. I use them directly out of the refrigerator. I find it to be less mushy.
  3. To make the sauce, add oil to the same pan followed by sliced garlic once the oil has heated up. Fry garlic till light brown (any darker it will turn bitter).
  4. Slowly stir in the cream and season to taste with salt and black pepper till it thickens slightly.
  5. Once it starts getting thicker, add the fettuccine and flaked salmon to the sauce.
  6. Remove from heat and allow to cool slightly.
  7. Garnish with chopped fresh parsley and freshly grated Parmesan cheese and serve immediately to enjoy!


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