Dill is the classic herbal accompaniment to salmon. The colors are equally complementary.
3 cups controlled carb pasta
4 salmon fillets, 3/4" to 1" thick (6 oz ea)
2 teaspoons olive oil
salt to taste
freshly-ground black pepper to taste
2 tablespoons butter
3 tablespoons lemon juice
1 teaspoon freshly-grated lemon rind
2 ounces bottled clam juice (8 ea)
1 cup heavy cream
2 tablespoons Thickenthin Not/Starch Thickener
cup chopped dill
1 cup frozen peas, cooked (optional)
Heat broiler. Prepare pasta according to package directions; drain and transfer to a large bowl.
While pasta is cooking, brush salmon with oil and sprinkle with salt and pepper. Broil 4 inches from heat source, skin-side up about 4 minutes; turn and broil 4 minutes more, just until cooked through.
Prepare sauce: In pasta pot, melt butter over medium heat. Add lemon juice and lemon rind and cook until almost dry. Add clam juice and cream and bring to a boil. Add thickener and cook, stirring 30 seconds to 1 minute until thickened. Mix in dill and peas. Toss pasta with sauce.