Salmon Tagliatelle with Creamed Vegetables
Salmon Tagliatelle with Creamed Vegetables - A pasta dish that's above par
Healthy, because
Even smarter
Nutritional values
Omega-3 fatty acids in fish make you smart: Studies show that children in Japan, who eat fatty sea fish particularly often, have an above-average IQ. Here the salmon also covers the entire daily requirement of vitamin D for strong bones and good teeth.
Also in fillet can sometimes still be the one or other fishbone. Therefore, as a precaution, run your index finger over the salmon to locate them if necessary. If you find them: remove them with tweezers.
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 19.7 μg | (99 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 85.9 μg | (143 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 14 ozs Cherry tomatoes
- ½ small Napa cabbage (about 600 grams)
- ½ lemon
- 14 ozs Salmon
- salt
- peppers
- 11 ozs Tagliatelle
- 5 Tbsps Coffee creamer
- 5 Tbsps Horseradish cream cheese (about 75 grams)
Kitchen utensils
Preparation steps
Rinse cherry tomatoes and pierce the skin several times with a toothpick.
Rinse and dry cabbage, cuut crosswise into quarters and then lengthwise into strips.
Rinse the lemon half in hot water, wipe dry and finely grate zest. Squeeze juice.
Rinse salmon and pat dry with paper towels. Cut into bite-sized chunks. Combine with a little lemon juice and season with salt and pepper.
Cook the tagliatelle in a pot of boiling salted water until al dente according to package directions.
Meanwhile, in a large pot, mix coffee creamer with lemon zest and cream cheese until smooth. Season with salt and pepper. Heat mixture over medium high heat.
Add cabbage and cook over medium heat until tender, about 8 minutes. Add the tomatoes and salmon pieces and cook until fish is opaque, about 6 minutes. Drain the pasta and serve alongside the salmon and vegetables.
