Asparagus with Vegetables and Salmon

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Asparagus with Vegetables and Salmon
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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
671
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie671 cal.(32 %)
Protein39 g(40 %)
Fat49 g(42 %)
Carbohydrates13 g(9 %)
Sugar added5 g(20 %)
Roughage3.7 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D6.5 μg(33 %)
Vitamin E9.1 mg(76 %)
Vitamin K86.6 μg(144 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin22.9 mg(191 %)
Vitamin B₆1.1 mg(79 %)
Folate319 μg(106 %)
Pantothenic acid1.6 mg(27 %)
Biotin8 μg(18 %)
Vitamin B₁₂6.3 μg(210 %)
Vitamin C56 mg(59 %)
Potassium1,299 mg(32 %)
Calcium113 mg(11 %)
Magnesium95 mg(32 %)
Iron2.4 mg(16 %)
Iodine31 μg(16 %)
Zinc1.3 mg(16 %)
Saturated fatty acids23.4 g
Uric acid80 mg
Cholesterol185 mg
Complete sugar13 g

Ingredients

for
2
Ingredients
300 grams Salmon (ready to cook)
10 grams shallots (finely chopped)
2 Tbsps butter
1 Tbsp Vermouth
50 milliliters dry white wine
100 milliliters fish stock
salt
freshly ground peppers
80 grams Whipped cream
lemon juice
100 grams Vegetables (mixed, finely sliced ​​or in pieces)
1 Tbsp butter
400 grams green Asparagus
sugar
How healthy are the main ingredients?
SalmonWhipped creamshallotsaltsugar

Preparation steps

1.

Heat butter a saucepan, add shallot and sauté until soft. Deglaze with wine and fish stock and simmer for a few minutes.

2.

Peel lower third of asparagus, cut off ends and cook in boiling salted water with a little sugar for about 15 minutes.

3.

Cut salmon fillet into cubes, season with salt and pepper and sprinkle with a little lemon juice. Add to the saucepan, cover and cook 3-4 minutes. Remove and keep warm. Pour the stock through a strainer into another pot, stir in cream and vermouth and cook until slightly reduced. Stir well and season with salt, pepper and lemon juice.

4.

Blanch mixed vegetables in boiling salted water for about 5 minutes, briefly toss in butter and season with salt and pepper.

5.

Serve asparagus and salmon with the sauce and remaining vegetables.

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