Low Carb Tagliatelle with Salmon and Mushrooms

Average Reading Time: 3 minutes

In my quest to eat more fish and seafood I was looking for a low carb recipe that made me happy. Salmon is one of my favourite fishes out there and I managed to get a very good filet. Besides that, I have deepened my love of and for the fungi kingdom, so this recipe contains plenty of mushrooms too. As I wanted to make this an Italian style dish pasta was needed. That’s how I came up with my low carb tagliatelle with salmon and mushrooms.

Low Carb Tagliatelle with Salmon and Mushrooms

Plant Kingdom: Low Carb Tagliatelle

While I was shopping at my local organic shop for a few groceries I stumbled over low carb spaghetti. They were based on soy and as they were highly discounted I bought a pack. I knew of low carb pasta and also of all the konjac variations. Konjac noodles I eat regularly and enjoy them a great deal.

Low carb pasta was somewhat new to me. I never looked into the subject when I stumbled over it. The spaghetti tasted really great and I like also how they smelled and the overall texture. Besides that, it’s a convenient way to get another source of protein in your body. Afterwards, I checked the internet for more variations of low carb pasta and found the tagliatelle used in this recipe.

Like the spaghetti, they instantly convinced me of taste, texture and smell. They fitted the recipe exactly like I would have expected your standard egg-free tagliatelle to taste. If you are looking to reduce your carbs, get more or different protein in your diet or simply want to try something new then you ought to try them. More delicious low carb recipes are waiting for you here.

Animal Kingdom: Salmon

I reduced my animal protein intake over the past couple of weeks. To compensate for that I tried to eat it in higher quality and a much greater variety. Besides everything organ meat I have been very low on protein from the sea. I changed this by eating more shrimps and fish. The fish often is trout or salmon. For this

For this recipe, I got hold of a great piece of salmon and worked the recipe around it. Salmon is a great source both in protein and fatty acids. Depending on the exact salmon, of course, the protein amounts to around 20 g and the fat to around 13 g per each 100 g of salmon. On top of that, you add a good source of sodium, potassium and vitamin B6 and B12 to your diet.

Salmon is a relatively easy fish to fry, especially if you have the skin still on the filet. Because of its fat content, it’s not drying out easily. If it’s a little undercooked that is usually not a problem with fresh fish either.When you have the skin on it, fry it first skin side down. T

When you have the skin on it, fry it first skin side down. To get a crispy skin salt it before putting the piece of salmon into your hot pan. Once you have it cooked for around 2/3 of the total cooking time, simply flip it over or finish in the oven.

Besides frying, you can also BBQ or steam it. Of course, you always can completely cook it in your oven too.

Fungi Kingdom: Mushrooms

In this recipe, I used brown champignons, which I prefer to the white ones, and portobello mushrooms. I have mushrooms almost every day, as I try to incorporate 3 of the 4 food kingdoms in my daily diet. Mushrooms are an easy way to make your food more nutrient dense without overloading your dishes with calories.

The portobello mushrooms are the grown-up version of the small brown mushrooms you probably see everywhere in your grocery shops. They are great to make your plate look more interesting or to stuff them with other ingredients. That’s what happened in this recipe. I filled them with a mushroom-tomato sauce and gratinated them in the oven.

Many vegan recipes use the portobello mushroom for their dishes. Because to its meaty texture, it’s especially common in vegan burgers.

Make It Vegan

In this recipe, I use salmon and cheese. Both of those ingredients can be left out or even replaced by other things. To make it vegan you can either don’t use any kind of cheese at all or get some vegan cheese instead.

To replace the meat I would opt for some fried firm tofu. There are brands out there that add tomato or basil to it. Those would work perfectly in this Italian recipe too. I personally would opt to go with smoked tofu. This is my favourite one. Also, have a look at my other vegan recipes.

Low Carb Tagliatelle with Salmon and Mushrooms

I really hope you enjoyed this low carb recipe with its Italian touch. Let me know how it worked out for you and if you made it vegan, I’d like to know how you tweaked my recipe.

Low Carb Tagliatelle with Salmon and Mushrooms

Low Carb Tagliatelle with Salmon and Mushrooms


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Low Carb Tagliatelle with Salmon and Mushrooms
Low Carb Tagliatelle with Salmon and Mushrooms
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Low Carb Tagliatelle with Salmon and Mushrooms
Low Carb Tagliatelle with Salmon and Mushrooms
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Clean and cut into small pieces the onion, garlic and mushrooms (not the portobellos!). In a pot, fry those ingredients on medium heat with some olive oil.
  2. Pre-heat your oven to 240°C.
  3. In the meantime clean and cut the tomatoes into small pieces and add them to the mushroom mix. Season with salt, pepper, basil and oregano and let simmer on low-medium heat.
  4. Clean the portobellos and fill them with half of the tomatoe-mushroom mix. Put on a baking tray with some olive oil on it and bake for around 20 minutes.
  5. Prepare the pasta as instructed, stay on the lower end of the indicated time. Then drain them put aside.
  6. Turn of the heat of the sauce and add the pasta and mix carefully. Put a lid on it.
  7. Once the portobellos have baked for 20 minutes, reduce heat to 180°C add half of the chees and bake another 10 minutes.
  8. Heat up a pan with olive to medium-high. If you want to eat the skin of the salmon salt it previously. It gives you a crunchier texture and a better taste.
  9. Once the oil is warm, put the salmon skin-side down in the pan, reduce to medium heat and let fry for around 6-8 minutes (it depends on high thick your piece is). Then you flip it over and fry for another 2-4 minutes (+/- 10 minutes in total).
  10. Plate everything, add the remaining cheese over the pasta, season the salmon with some salt and peper and enjoy.
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