Dairy Free Creamy Salmon Pasta

Pre-heat oven to 350°F convection.
Fill a large pot with water and bring to a boil. Add a pinch of salt if desired
Prep all ingredients - mince garlic, chop shallots (or onion) fine, wash and cut off ends of french beans, wash, dry and chop spinach.
1 tsp Minced Garlic, 3 medium Shallots or 1 medium sweet yellow onion, 340 g French Green Beans - ends cut off, 125 g Fresh Spinach - chopped

Place salmon on a parchment lined baking tray and squeeze lemon juice over the salmon. Sprinkle with salt and pepper.
550 g Salmon Fillet, 1/2 whole Lemon - Fresh Squeezed Juice
Transfer to pre-heated oven and cook until internal temperature reaches 145°F. I recommend using a meat thermometer such as a "meater" for perfectly cooked salmon. Depending on the thickness of your fillet this usually takes 12-16 mins.
Remove when salmon reaches 145°F and flakes easily. Let cooked salmon rest for at least 5 mins before cutting.

Add pasta to boiling water and cook according to package instructions but subtract 1 or 2 mins. It should be almost al-dente. The final cook will occur when you add the pasta to the sauce. Don't overcook the pasta or it will fall apart in the sauce.
300 g Gluten Free Spaghetti or Linguini

While pasta and salmon are cooking, heat 1 Tbsp of oil in a large skillet or frying pan over medium-low heat and add garlic, shallots (or onions) and salt. Saute stirring continuously for 4-5 mins until slightly browned.
1 Tbsp Extra Virgin Olive Oil, 1 tsp Minced Garlic, 1/2 tsp Kosher Salt, 3 medium Shallots or 1 medium sweet yellow onion
Stir in coconut milk and white wine to sauce and add fresh ground pepper. Bring to a gentle boil, then immediately turn down to simmer over low-medium heat. Do this slowly as you don't want the sauce to burn on the edges. Slightly brown on the sides of the pan is ok.
405 mL Organic Coconut Milk, 150 mL Dry White Wine (I use de-alcoholized), 1/2 tsp Freshly Ground Black Pepper
Cook the sauce until pasta and salmon are finished cooking, then turn heat the lowest simmer possible. Remove a few spoonfuls of sauce to a small bowl and add tapioca flour (aka tapioca starch). Whisk to create a slurry. Add back to sauce and whisk well to incorporate. Sauce will now finish thickening.
1 tsp Tapioca Flour (starch)

While sauce is thickening and salmon is cooling, in a separate frying pan, add 1/2 tsp olive oil and heat over medium. Once hot, add french beans, sprinkle with a little kosher salt, and cook for 3-4 mins until slightly softened. They should still be crispy.
340 g French Green Beans - ends cut off
Once cooked, immediately remove from pan, cool for a few mins, then chop into bite sized pieces. I cut them into thirds. NOTE: you can also cut them into 3rds before frying.

Once pasta and salmon are cooked, add the capers to the sauce and mix gently. Add chopped spinach, and drained pasta on top and toss to combine. Cook on low simmer until spinach wilts, 1 or 2 mins.
1 Tbsp Capers, 125 g Fresh Spinach - chopped
Once salmon has rested for 5 mins, remove skin if needed (I use skinless), and gently cut salmon into chunks (1.5" x 1.5").
Place chunks of salmon on top of pasta and garnish with fresh thyme. Serve with an additional lemon wedge if desired for beauty. Enjoy!
2-3 sprigs Fresh Thyme