Garlic and Basil Fettuccini with Salmon (Paleo)

Ingredients

• 1 package Cappello's Fettuccini
• 5 tablespoons oil, divided
• 1 pound salmon fillet
• 4-5 cloves garlic, minced
• 1/2 cup basil, finely chopped
• 1 teaspoon salt
• pepper to taste
• 1 cup dairy-free milk
• 1 teaspoon tapioca flour
• salt and pepper to taste

Instructions

• In a large pot bring 3-4 qts of water to boil.
• While the water boils, heat 2 tbsp of the oil in a large skillet over medium heat. Place the salmon skin side down in the pan and season with salt and pepper; cook for 3-5 minutes then flip and cook for another 3-5 minutes or until desired temperature is reached.
• Remove from the pan and set aside.
• Using the same pan, add in the remaining oil and cook the garlic, salt and pepper for 1-2 minutes or until lightly browned and fragrant; then add in the basil and stir.
• Whisk the milk and tapioca flour together and pour into the pan; bring to a boil and allow to cook for 3-5 more minutes. Stir to combine and turn the heat to low.
• Cook the fettuccini according to package directions- for about 90 seconds in boiling water then drain and add to the pan with the garlic basil sauce and stir to coat the noodles with the sauce.
• Divide the pasta evenly among 2 plates then flake the salmon into chunks and add to the pasta. Top with salt and fresh cracker pepper.

Kids Can Do

• Whisk the milk and tapioca flour
• Pull the salmon into chunks
• Add the salt and pepper