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Lemon Pasta With Salmon

6 servings

preconditions: Heat broiler.

3 cups controlled carb pasta
4 salmon fillets, 3/4" to 1" thk - (6 oz ea)
2 teaspoons olive oil
Salt - to taste
Freshly-ground black pepper - to taste
2 tablespoons butter
3 tablespoons lemon juice
1 teaspoon freshly-grated lemon rind
2 bottles clam juice - (8 oz ea)
1 cup heavy cream
2 tablespoons Thickenthin Not/Starch Thickener
1/3 cup chopped dill
1 cup frozen peas - cooked (optional)

Preparation Method:
Prepare pasta according to package directions; drain and transfer to a large bowl.
While pasta is cooking, brush salmon with oil and sprinkle with salt and pepper.
Broil 4 inches from heat source, skin-side up about 4 minutes, turn and broil 4 minutes more, just until cooked through.
Prepare sauce: In pasta pot, melt butter over medium heat.
Add lemon juice and lemon rind and cook until almost dry. Add clam juice and cream. Bring to a boil.
Add thickener and cook, stirring 30 seconds to 1 minute until thickened. Mix in dill and peas. Toss pasta with sauce.
Gently flake fish on top of sauced pasta. Serve hot.
Carbohydrates: 17.5 grams
Net Carbs: 8 grams
Fiber: 9.5 grams
Protein: 49 grams
Fat: 29 grams
Calories: 526

Per Serving (excluding unknown items): 204 Calories
20g Fat (86.3% calories from fat)
2g Protein
5g Carbohydrate
1g Dietary Fiber
65mg Cholesterol
81mg Sodium. Exchanges: 0 Grain(Starch)
0 Fruit
0 Non-Fat Milk
4 Fat.

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