This one is a firm favourite with my better half. In fact, I would go as far as to say it’s her single most favourite dinner in my repetoire. There’s a few particular items in this that you just can’t beat: a nice piece of salmon, loads of parmesan and cream (I said it was low carb, not low fat) and delicious zesty lemoy goodness as well.
It’s also really simple to make and, well, tastes absolutely amazing (even if I do say so myself) The secret ingredient that sets this recipe apart from others is the pasta, which actually isn’t pasta at all.
The spaghetti is made, almost entirely, from soy bean and, of all the pasta substitutes I’ve tried, is closest to the real thing. Best of all, it’s only 3.1g of carbs per serving. Bet you can’t wait to get cooking right?
40 Mins Prep And Cooking Time
2 servings of foodie market soy bean spaghetti
100g of baby spinach
100ml of Elmlea Double Cream (or normal double cream if you prefer)
2 salmon fillets
2 cloves of garlic
1 tbsp of chopped basil (frozen or fresh is fine)
2 tsp of capers
150g of baby plum tomatoes (halved)
Zest and juice of 1 lemon
2 tsp of dijon mustard
5 tbsp of grated parmesan cheese
100g of closed cup mushrooms
- Finely chop the onion and garlic and get it frying on a medium heat with some oil in a frying pan. Allow it to cook for about 10 minutes
- Boil a kettle for the spaghetti water.
- Halve the tomatoes and slice the mushrooms. Zest and halve the lemon.
- Once the onion has cooked add the mushrooms, tomatoes, lemon zest and juice and capers to the pan and continue to cook for another 5 minutes.
- Add the boiled water to a saucepan and add a little salt. When ready add the pasta and cook for recommended time (which is about 10 minutes by memory)
- Add a small amount of oil to a frying pan and lay the salmon skin side down. Season with salt and pepper and any other seasoning of your preference (we have some special salmon seasoning from Poland which is awesome! Something like this) Cook for about 10 minutes ensuring saucepan remains covered with a lid.
- While everything is now cooking away nicely you can add the cream, mustard, parmesan cheese and spinach to the saucepan with the other veg. Cook until all the parmesan has melted nicely and the sauce has thickened. If the sauce is a little runny feel free to add more parmesan.
- At this point the salmon should be nicely cooked all the way through and the pasta should be ready so turn all the heat off.
- Drain the pasta and introduce it to the pan with the veg and creamy sauce in a few batches, ensuring to mix well each time (if you stick it all in in one go the pasta is likely to clump and it will be hard to get it nicely mixed with the sauce and veg)
- Serve the pasta, sauce and veg on to a plate and then carefully remove one of the salmon pieces from the pan, hopefully the skin should peel off very easily, and place it on top of the pasta.
- Season with a little more parmesan if you have some left. Now, most importantly, enjoy it!