Creamy Linguine with Salmon
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
777
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 777 cal. | (37 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Salmon (ready to cook)
- ⅔ cup shrimp (peeled)
- 14 ozs Linguine
- 1 bunch Basil
- 1 clove garlic cloves
- 1 shallot
- 1 generous pinch Saffron
- ⅜ cup white wine
- ⅔ cup fish stock
- ⅔ cup cream
- olive oil
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Skillet, 1 Bowl, 1 Small plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Whisk, 1 Meat mallet, 1 Lid, 1 Plastic wrap, 1 Fine grater, 1 Slotted spatula
Preparation steps
1.
Pick the basil leaves from their stalks.
2.
Wash the salmon, pat dry and place on a baking tray sprinkled with oil. Season with salt and pepper and scatter with half of the basil leaves. Cook in a preheated oven (180°C with top and bottom heat) for about 20 minutes.
3.
Meanwhile cook the linguine in boiling, salted water until al dente.
4.
Peel and finely chop the garlic and shallot. Heat 1 tbsp oil and sweat the garlic and shallot until translucent. Stir in the white wine, boil until reduced, then add the stock and cream and bring to the boil. Stir in the saffron. Simmer for a short while, then add the crevettes and flaked salmon. Season to taste with salt and pepper. Add the rest of the basil leaves and the drained linguine and toss to combine. Serve.
