I love making this super simple meal full of flavor. It’s so good for you, fun textures intertwined with a little spice and tart of the dill – then an easy clean up to boot – your family will never know just how easy dinner was to prepare, and you are surely not going to tell them.
First – I love keeping a package of these heart of palm linguine noodles to always have as a staple pantry item. Add a creamy sauce (especially when you are-dairy free) to anything and you have got a winner!
Let’s make the Jalapeno Dill Sauce. (As you are preparing this, you can go ahead and put your salmon in the air fryer, the timing will work out perfectly. Recipe for salmon below.)
4 ounces of dairy free cream cheese
1 tablespoon of kerrygold butter or ghee
2 heaping tablespoons of primal kitchen mayo
1/2 jalapeno or onion diced super finely
2 tablespoons of oat milk or nutpods (whatever you have)
1 teaspoon of garlic salt
1 tablespoon of dill weed
In a sauce pan, on medium heat, add your butter and onion or jalapeno to begin to caramelize. Add your mayo and cream cheese and the rest of your ingredients, then continue to stir and cook over medium heat.
Take it off the burner, and add your noodles you have already prepped.
How I prep my noodles: Open the package and drain them in a colander and spray with hot water for about three minutes. Once your sauce is fully prepared (yours should be) just add and stir to mix everything together.
Air Fryer Salmon
Spray your air fryer with avacado oil, along with your salmon, then add salt to both sides. Place your salmon in your pre-heated air fryer (skin side up) for 15 minutes. This makes the skin so crunchy and delish!
Putting together your masterpiece:
Your creamy sauce is mixed with your noodles, serve with the salmon atop and then an extra sprinkle of dill. Not only is it beautiful – but delicious as well!