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Poached Salmon with Chive Sauce, Pasta, and Vegetables

Adapted from a recipe by Linda Gassenheimer, author of More Low-Carb Meals in Minutes and 'Mix 'n Match Meals in Minutes for People with Diabetes.
Yield: Serves 2
Total Time:
Prep:
Cook:
Additional:
Ingredients
1 teaspoon butter (optional: if you prefer, use all oil instead)
1/2 tablespoon fresh lemon juice
Kosher sea salt and black pepper, to taste
3 tablespoons snipped fresh chives (or 1 tablespoon freeze-dried chives)
1/4 pound spinach fettuccine (or any pasta)
2 cups shredded carrots
1 cup broccoli florets
Preparation
1.  Bring 3 to 4 quarts of water to a boil in a large saucepan for pasta. Do not use until step X.
2.  Fill a large, separate pot with water and bring to a boil. Lower the heat to medium-low and submerge the salmon completely. Cook at a gentle simmer for 3 minutes. Remove from heat and let the salmon rest in the liquid for 3 minutes. Keep warm.
3.  Bring the pasta water back to a boil and cook pasta according to package directions. Add the carrots and broccoli 3 minutes before pasta is done. Remove about 2 tablespoons of the cooking water and set aside. Drain the pasta and vegetables. Add the reserved water, olive oil and salt and pepper to taste. Toss well.
4.  Melt the butter in the microwave for 20 to 30 seconds. Stir in the olive oil and lemon juice.
5.  Plate vegetable pasta and place salmon on top. Drizzle with the butter mixture and season to taste with salt and pepper. Scatter the chives on top.
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