Description
Keto fresh pasta salmon was inspired by Martha Stewart. The recipe uses low-carb pasta, salmon, fennel, cream, olive oil, lemon juice.
Ingredients
Units
Scale
- Noodles:
- 2 1/2 to 3 cups almond flour
- 3 teaspoons xanthan gum
- 1/4 cup flaxseed meal
- 4 eggs
- 1 teaspoon olive oil
- Ingredients:
- 1 tablespoon fennel seeds
- 1/4 cup minced fresh Italian flat-leaf parsley
- 1/2 teaspoon freshly ground black pepper to taste
- 1 (1 pound) salmon fillet (variety of your choice) with skin, about 1 inch thick
- 1 teaspoon olive oil
- 1 1/2 cups baby spinach, trimmed and washed
- 1/2 cup whipping cream
- 2 to 3 tablespoons fresh lemon juice
Instructions
- *Purchase whole coconut milk in the can. The cream rises to the top of the can leaving the coconut water below. Scoop out the coconut cream.
- These Keto Low-Carb pasta or noodles are very dense and filling.
- Make the dough in a bowl and by hand or in a food processor or mixer. (Mixer is easiest.)
- Place all ingredients in the bowl. Mix well. If making by hand pull the dough together with your hands.
- Start with 2 ½ cup of almond flour. Add more if needed. Dough should be firm.
- Transfer to a clean bowl.
- Cover and refrigerate for 24 hours.
- When ready to use, cut the dough in half. Cover half of the dough ball with a wet cloth.
- Transfer the other half to a large piece of parchment paper.
- Flatten the ball on the parchment. Using the flat side of a long knife or pastry cutter, shape the ball into a 4” X 4” square. Top the square with another sheet of parchment paper.
- Using a rolling pin, and roll out a square about 8” X 8”.
- Lift the top parchment paper. Using a long knife or pizza cutter, cut the dough into 1/8th-inch noodles.
- When ready to dine, boil the water. Add olive oil to water. Add the noodles.
- Boil the noodles for 3 minutes.
- Drain the noodles in a colander and run cool water over them to prevent sticking. Set aside.
- Heat the broiler.
- Put fennel seeds in a small, self-sealing plastic bag, and crush them with a rolling pin.
- Add parsley, salt, and pepper to the plastic bag. Shake to mix together.
- Press the mixture onto the skinless side of the salmon.
- Broil salmon, skin side down, until it is no longer red in the center, about 8 to 10 minutes.
- To prepare, in a large dish fold together noodles and fresh spinach. Set aside.
- In another bowl mix together cream and lemon juice.
- Pour cream mixture into bowl with noodle/spinach mixture.
- Gently toss (to not break noodles) until well coated.
- Divide noodles between plates, top each with a piece of salmon.
Notes
- The nutritional values are based on the keto version of this recipe and are approximate. The net carbs per serving is 16.5.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 15
- Cook Time: 15
- Category: KETO LAZY
- Method: BAKING AND BOILING
- Cuisine: DINNER
Nutrition
- Serving Size: 1
- Calories: 615
- Sugar: 2.5
- Sodium: 120
- Fat: 38
- Saturated Fat: 28
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 1.5
- Protein: 62.5
- Cholesterol: 330