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HomeHealth and LifestyleMartha Stewart Inspired Keto Low-Carb Paleo Fennel Salmon With Fresh Pasta &...

Martha Stewart Inspired Keto Low-Carb Paleo Fennel Salmon With Fresh Pasta & Spinach

By Shari MAC

Follow Mac on Instagram @ketolowcarbsharimac

KAWARTHA LAKES-I’ve always been a fan of Martha Stewart recipes. They usually contain limited ingredients and are easy to prepare.  I decided to transform this Martha recipe into a Keto Low-Carb Paleo version. 

This Martha Stewart inspired dish can be served all year round for dinner.  It contains 698 calories per serving, about 13.1 net carbs, 40.7 grams of protein, and only 237 mg of sodium.  Ingredients include salmon, parsley, fennel seeds, baby spinach and whipping cream (Keto Low-Carb) or coconut cream (Paleo Whole30).  You can serve the salmon with a side like salad or over Keto Low-Carb Paleo pasta.   

Did you know that consuming two meals per week of fatty fish, such as salmon, can reduce your risk of fatal heart disease by 40% according to some experts? A 3-ounce serving of salmon provides 1.9 grams of Omega 3 fatty acids.   Salmon is one of the best sources of the long-chain omega-3 fatty acids EPA and DHA.  It’s also a great source of protein (3.5 ounces = 22 to 25 grams), vitamin B, potassium, and selenium.  Salmon contains the antioxidant called Astaxanthin, which can help to reduce high blood pressure, improve heart health, helps to prevent diabetes, and aids in decreasing the risk of brain damage due to a stroke.

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 (Keto) or coconut-based cream (Paleo Whole30)*

2 to 3 tablespoons fresh lemon juice

*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.

Heat the broiler. Place fennel seeds in a small, self-sealing plastic bag.  Crush them with a rolling pin.  Add parsley, salt, and pepper to the plastic bag. Shake the mixture together.

Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer raw in the center, about 8 to 10 minutes.

To prepare, in a large dish fold together hot noodles (of choice) 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 (so as to not break noodles) until well coated. Divide noodles between plates, top each with a piece of salmon.

Wine Suggestion:  The predominant sensation of this dish is fattiness due to the fattiness of salmon and coconut cream.  Therefore, this dish demands a full-bodied white wine to math.  Think barrel fermented and/or aged Chardonnay or choose a Chardonnay from a warm climate that offers high alcohol.  The higher the alcohol the greater the weight of the wine.

For your FREE Oodles of Low-Carb Noodles Cookbook go to ketopaleosharimac.com and fill out the pink form.  The free cookbook will be sent to your email.  Check your spam folder.

* The nutritional and health information provided is approximate, based on the Keto version and is a courtesy only. We cannot guarantee the nutritional accuracy of any recipe on this site. Consult your physician before beginning any new lifestyle or diet.

 

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Shari MAC
Shari spent 16 years writing about wine for the Peterborough Examiner. She now blogs about Keto, Paleo, gluten-free, grain-free and refined sugar-free foods.

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