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Candida Friendly Cassava Pasta with Blackened Salmon

Serves: 4

Total time: 35 minutes


  • 2 tsp paprika

  • 1 tsp oregano

  • 1/2 tsp garlic powder

  • 1/2 tsp dried thyme

  • 1/4 tsp sea salt

  • 1/4 tsp black pepper

  • 1/4 tsp cayenne pepper

  • 2 tsp avocado oil

  • 1 lb salmon fillet

  • 1 box of cassava pasta *see note

  • 8 radishes (chopped)

  • 6 cups broccoli

Dairy Free Cauliflower Alfredo Sauce

  • 1/2 head cauliflower

  • 3 tbsps nutritional yeast

  • 1 cup unsweetened almond milk

  • 1/2 cup water (from the pasta)

  • 2 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 lemon (juiced)

  • 1 tsp thyme (or 1 tbsp fresh)

  • 2 tbsp avocado oil

  • Sea salt & black pepper (to taste)


  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. In a small bowl combine the first set of spices: paprika, oregano, garlic, thyme, salt, black pepper and cayenne pepper. Rub the salmon with the oil on all sides and place on the prepared baking sheet. Coat the top sides of the salmon with the spice mixture. Bake for 12 to 15 minutes or until salmon is cooked through and flakes easily. Season with additional salt if needed. Set aside.

  2. Next, start the cauliflower Alfredo sauce by washing and chopping the cauliflower into florets. Then boil the florets in a pot with water until soft (about 10 - 15 minutes). They will be done when you can pierce through easily with a fork. When it's done, drain the water from the pot, reserving some for the sauce.

  3. Add the noodles to a pot with boiling water, add a pinch of sea salt. Use the directions on the package for cooking time. When they are done, transfer to a colander, and rinse with cold water. Bring the noodles back into the pot and add a tiny bit of oil (this prevents them from sticking). Set aside.

  4. Bring another pot of water to a boil. Wash and chop the broccoli into florets. Once the water is boiling, add the broccoli and allow to cook for 5 minutes. Strain the water out through a colander. Then add the broccoli back to the pot. Season with sea salt and pepper, if desired.

  5. When the cauliflower is done, add it to a high speed blender, along with the pasta water, almond milk, nutritional yeast, lemon juice, avocado oil, garlic powder, onion powder, thyme, sea salt, and pepper. Blend until smooth. Then pour the sauce over the noodles, and give it a good mix.

  6. Add pasta, blackened salmon, broccoli, and radishes to plates. Enjoy!


Did you make this recipe?

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