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Lemon Pasta with Salmon

Lemon Pasta with Salmon
Dill is a classic herbal accompaniment to salmon.

3 cups Low Carb Pasta, penne
4 salmon fillets, 3/4-inch to 1-inch thick (about 24 ounces)
2 teaspoons extra-virgin olive oil
salt and freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 teaspoon freshly grated lemon zest
2 (8 oz.) bottles clam juice
1 cup heavy cream
2 tablespoons ThickenThin Not Starch
1/3 cup fresh dill, chopped
1 cup frozen peas, blanched (optional)


1. Preheat broiler. Prepare pasta according to package directions; drain and transfer to a large bowl.

2. While pasta is cooking, brush salmon with oil and sprinkle with salt and pepper to taste. Broil 4 from heat source, skin side up until skin is golden, about 4 minutes. Flip and broil just until cooked through, about 4 more minutes. Set aside.

3. To prepare sauce: In a large pot, combine lemon juice, butter and lemon rind. Cook until reduced by half, about 3 minutes. Add clam juice and cream and bring to a boil. Add thickener and cook, stirring constantly, until thickened, about 1 minute.

4. Mix in dill and peas (optional). Toss pasta with sauce and cook until pasta is heated through, about 3 minutes. Gently flake fish on top of pasta and serve immediately.

Servings: 6 Prep time: 15 minutes Bake/Cook time: 10 minutes Carbohydrates: 13 grams Net Carbs: 6.5 grams Fiber: 6.5 grams Protein: 49.5 grams Fat: 34.5 grams Calories: 560