Wild Salmon & Asparagus Keto Tagliatelle. 5.5g net carbs of wholesome deliciousness.
With very few carbs, plenty of healthy fats and enough protein to leave you satisfied, this dish embodies the best of a ketogenic approach to eating. It’s simple, nourishing and full of flavour.
Wild salmon brings omega-3 rich fats and a robust flavour, while asparagus contributes fibre, vitamins and a delicate green freshness. Together they create a balanced, tasty meal that’s ideal for low-carb and low-calorie plans without sacrificing enjoyment.
Using pre-sliced salmon makes this a quick recipe — perfect for busy weeknights or anyone who wants a nutritious dinner without spending a lot of time in the kitchen.
How to Make Wild Salmon & Asparagus Keto Tagliatelle
Begin with a low-carb pasta of your choice. Ready-made fettuccine-style low-carb noodles work particularly well; if you make your own, allow them to air-dry for a couple of hours so they hold sauce without becoming soggy. Any good-quality low-carb or keto pasta substitute will be fine.
Choose the best salmon you can. Wild-caught varieties, such as sockeye, tend to offer superior flavour and a better nutritional profile compared with farmed fish. If you do use farmed salmon, know that flavour and texture can differ; either way, the dish will still be delicious.
Select fresh asparagus with firm, bright green tips and crisp stalks. Fresher asparagus will be more flavorful and nutrient-rich; avoid stalks that are limp or discoloured. Green asparagus provides the best balance of taste and value for this recipe.
Nutritional yeast adds a savory, cheese-like note and keeps this version lower in calcium if you are avoiding dairy. If you prefer, grated Parmesan or another hard cheese can be used instead — both choices work well with the cream and salmon.
Enjoy!
- 200g low-carb fettuccine-style pasta (or preferred keto pasta)
- 100g smoked wild sockeye salmon, cut into strips
- 300g asparagus spears (net weight after trimming; about 400–450g before trimming)
- 1–2 tablespoons extra virgin olive oil
- 150g double cream
- Fine pink Himalayan salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp nutritional yeast (or grated Parmesan if you prefer)
- Trim and discard the woody ends of the asparagus. Break off the tips and set them aside.
- Cut the remaining stems into pieces and boil them in salted water until tender, about 5–10 minutes depending on thickness. Remove the stems with a slotted spoon and place them in a bowl.
- Add the asparagus tips to the same pot and cook until just tender, about 2–5 minutes. Drain and set the tips aside in a separate bowl. Reserve the cooking water.
- Puree the cooked asparagus stems with a stick blender, adding some reserved cooking water until you reach a thick, soup-like consistency. Season to taste and set aside.
- Heat the olive oil in a frying pan over medium heat. Add the asparagus purée, salmon strips and the cream.
- Stir and cook for about 1 minute. If the sauce is too thick, add a little of the reserved cooking water to loosen it, then fold in the pasta.
- Warm everything together for another minute or so, adding a touch more cooking water if needed — low-carb pasta can absorb sauce quickly.
- Divide between two plates, sprinkle with nutritional yeast or Parmesan, and top with the reserved asparagus tips. Serve immediately.