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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
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
