Big chunks of salmon, slices of eggs, a hint of fresh dill, all brought together by a rich and creamy… cauliflower sauce, this dairy free Creamy Egg and Salmon Pasta might seem super indulgent, but it’s loaded with all the good stuff that’ll do your body good!
Last week, I had some leftover cooked salmon in the fridge and wasn’t quite sure what I was gonna do with it… I’ve no doubt that you know the feeling all too well, right?
So, I racked my brains and eventually got the inspiration for this Creamy Egg and Salmon Pasta from a dish that my parents used to make when I was a kid. It was fairly similar to this, except it didn’t have any salmon in it, and it would get served with a side of home made fries… Oh, and also too, their dish was made with a true bechamel sauce, complete with milk, butter and flour, you know!
Over the years, I’ve grown quite fond of my dairy free cauliflower bechamel, so I decided to use this alternative instead, and I must say that it was a very good decision. In the end, I loved absolutely everything about this dish: it feels super rich and creamy, it’s super tasty and satisfying, it’s crazy good for you... and is probably my new favorite way ever of using up leftover cooked salmon!
Next time you too, find yourself with some leftover cooked salmon and aren’t too sure what to do with it, try this; I’m certain that you won’t regret it.