Prep time: 8 minutes | Cook time: 6 minutes | Serves: 4Ingredients:1 tbsp olive oil4 salmon fillets, cut into 1-inch chunksSalt and black pepper to taste2 tbsp unsalted butter6 garlic cloves, minced½ cup dry white wine1 ½ cups heavy cream½ cup grated Gruyere cheese16 oz pre-cooked shirataki fettucine2 tbsp chopped fresh parsleyInstructions
- Set the IP in Sauté mode and adjust to Medium heat.
- Heat the olive oil in the inner pot, season the salmon with salt, black pepper, and cook in the oil until golden brown on the outside and flaky within, 3 to 4 minutes. Transfer to a plate and set aside.
- Melt the butter in the pot and sauté the garlic until fragrant, 30 seconds. Stir in the white wine, heavy cream, and Gruyere cheese. Allow melting, 2 minutes and mix in the shirataki fettucine.
- Dish, garnish with parsley, and serve warm.
Nutrition Facts per ServingCalories 209 | Fats 31.02g | Carbs 12.54g | Net Carbs 2.93g | Protein 35.24g