Lemon Pasta with Salmon
14.8g
Net Carbs
33.0g
Protein
27.0g
Fat
5.6g
Fiber
448
Calories
Ingredients:
- 6 ounces chick pea penne pasta
- 1 1/2 pounds (24 ounces) boneless, raw salmon
- 1 1/2 fluid ounces fresh lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 2 cups all natural clam juice
- 1 cup heavy cream
- 1 teaspoon xanthan gum
- 1/3 cup fresh dill sprigs
- 1/2 cup frozen peas
Directions:
- Preheat broiler.
- 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 to taste. Broil 4 inches 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.
- To prepare sauce: In a large pot, combine lemon juice, butter and lemon zest. Cook until reduced by half, about 3 minutes. Add 16 oz clam juice and cream and bring to a boil. Add thickener (xanthan gum) and cook, stirring constantly, until thickened, about 1 minute. Mix in dill and 1/2 cup peas (thawed).
- Toss pasta with sauce and cook until pasta is heated through, about 3 minutes.
- Gently flake fish on top of pasta and serve immediately.
