When I used to live in middle Europe, there weren’t so many options to get a nice fresh fish (except for freshwater fish – but I am not a big fan of those). And since I have been pampered since I lived in Spain and had fresh fish available at all times, I never got used to buying fish frozen. That is why I used to eat at least once a week a salmon. Usually, I grilled it with salt and pepper and served with some vegetables. Those time are gone, as in sunny Thailand, it is a seafood lover heaven and salmon is now, on the contrary, fish imported over half the world. But today I felt like to eat one, after more than one and half a year. So I prepared the fish the way I liked the most, with a lemon parmesan crust. It is delicious. And it is simple – exactly how I like it.
So I satisfied my cravings, and now I will hopefully do the same with you because this recipe is not just about salmon. I decided to serve it with homemade low carb spinach tagliatelle. It is not my invention, I first saw it from Czech low carb blogger (She is pretty famous in our country). And then in many other recipes. The original uses psyllium husk. I changed it for flaxseed meal and added spinach – makes a great color and is even healthier. This side dish goes perfectly together with the lemon parmesan crust salmon.
For the low carb spinach tagliatelle (2 portions)
… you will need 5 eggs, 1 fresh mozzarella without water and tore in pieces, 2 tbsp flaxseed meal, 1/2 cup fresh spinach. All the ingredients put in a blender and mix until completely smooth. Preheat oven to 160C(320F) and lay two baking trays with parchment paper.
Pour the prepared dough over the trays and spread it on the thinnest slices. Count on the dough coming a bit, so do not worry about making the dough very flat. Work fast. The parchment paper easily draws moisture and starts to curl. Place both baking trays in the oven preheated to 160 ° C and bake for 6-8 minutes. The result should be flexible, unscreened plates, which will not be too damp to keep the pasta from sticking. Remove the trays from the oven and turn them upside down. Then gently pour the parchment paper. Roll up the plates, and use a sharp knife to cut them into thin noodles.
- 200 g / 7 oz salmon fillet
- 1 pressed garlic clove
- 1 tbsp finely minced fresh parsley
- 1 tsp fresh lemon peel
- 2 tbsp grated parmesan cheese
- Salt, pepper
- 3 slices butter
- Olive oil
- Preheat oven to 180C(360F).
- Lay the salmon on a baking dish, salt, and pepper it.
- Put on the top butter slices.
- Mix parsley, garlic, and lemon peel in a small bowl.
- Add the mixture over the whole length of fish.
- Sprinkle the top with grated parmesan cheese.
- Depends on the thickness of salmon but baking time should be between 6-8 minutes. The parmesan crust will be nicely golden.
- Serve with homemade low carb spinach tagliatelle and pour it with olive oil.