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Low Carb Tagliatelle with Salmon and Mushrooms
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Servings Prep Time
2people 20minutes
Cook Time
20minutes
Ingredients
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.