Creamy Avocado Mushroom Pasta

Preheat the oven to 425ºF degrees.

On a baking sheet, prepared with cooking spray, place the salmon skin down and evenly distribute with avocado oil, parsley, crushed red pepper, paprika and garlic powder. Bake for approximately 12-15 minutes.

In a large pot on high heat, bring water to a boil and add bucatini. Reduce water to a simmer and cook for approximately 10 minutes while stirring occasionally. Once thoroughly cooked, remove from heat and drain noodles.

In a medium skillet on medium-high heat, warm avocado oil and add onion, mushrooms and garlic. Cook until translucent, approximately 10 minutes, while constantly stirring.

Add butter, white wine, parmesan and avocado and stir until melted, approximately 2-3 minutes.

Add the cooked bucatini to the sauce and stir until well combined and season with garlic salt to taste to make the avocado creamy mushroom pasta.

In four bowls, evenly distribute the creamy mushroom pasta and top with salmon.