Jul 25, 2021 2 min read

This pasta dish is satisfying, nutritious, and low in carbs. It is perfect for a keto or low-carb diet, thanks to easy-to-use, keto-friendly NutriNoodle Shirataki Noodles. They have zero grams of net carbs, including 3 grams of dietary fiber. 

Salmon is basically a health-conscious, weight-conscious, low-carb dieter’s dream. It is naturally free from carbohydrates and is high in protein, with about 22 grams in a 4-ounce serving. Its real claim to fame, though, is its fat content. It is one of the best-known sources of heart-healthy omega-3 fatty acids. All that fat bumps up the calorie content of salmon (it’s about 40% higher in calories per serving than chicken, for example), but those calories are worth it in terms of satiety heart-healthy benefits from the omega-3 fats. 

The creamy avocado pesto provides the creaminess to contrast with the crispiness of the salmon, and it offers a boost of flavor. You can substitute hemp seeds or pine nuts for walnuts, and keep the leftovers in the fridge for up to five days in an airtight container. If you like, you can substitute store-bought pesto and add ripe avocado to the dish. 

Serve this recipe on its own, with a side salad, or with steamed, grilled, or roasted asparagus or other vegetables.

Recipe for Low-Carb Crispy Salmon with Creamy Shirataki Noodles

Serves 4


  • 1 medium ripe avocado
  • ½ cup of chopped fresh basil
  • ¼ cup walnuts
  • 1 tablespoon lemon juice
  • 2 cloves of garlic
  • Pinch of salt
  • ¼ cup olive oil
  • 2 packages of NutriNoodle Shirataki Noodles
  • 1 ½ tablespoons of olive oil
  • 1 lb of salmon fillets
  • 2 teaspoons of dried basil
  • Salt and pepper to taste
  • Fresh basil, lemon slice, or sliced green onion to garnish


  1. Prepare the NutriNoodles according to package instructions, or drain and rinse them, then boil them for 2 minutes, then drain and rinse them. Place them in a dry skillet over high heat and cook until they are dry. Set aside.
  2. Prepare the avocado pesto by pulsing the avocado, basil, walnuts, lemon juice, garlic, olive oil, and pinch of salt in a food processor until the mixture has the consistency of a thick paste.
  3. Add the remainder of the olive oil to the skillet and heat it. Add the salmon fillets and sprinkle them with salt, pepper, and dried basil. Cook until the skin is crispy, then turn over and season the other side. Cook just until the salmon barely flakes easily with a fork.
  4. Add ¼ cup of pesto to the noodles and toss to coat.
  5. Serve the noodles with the salmon on top. Garnish with green onion, basil, or lemon slices if desired.


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