Linguine with Salmon, Bell Peppers and Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 785 cal. | (37 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- 1 Zucchini
- salt
- 400 grams Salmon (without skin)
- 4 tsps lemon juice
- 2 Tbsps fresh Dill
- freshly ground peppers
- 1 Tbsp butter
- 200 grams Crème fraiche
- 400 grams Linguine
- 1 Tbsp olive oil
- 1 Tbsp butter
- Lemon wedge (for serving)
Preparation steps
Rinse bell peppers, cut in half, remove the seeds and cut the flesh into strips. Rinse zuccini, halve and cut into sticks or slices. Rinse the salmon, pat dry and sprinkle with 2 teaspoons lemon juice. Rinse the dill, shake dry and chop finely. Dab the filet dry, cut into bite-sized cubes and season with salt and pepper. Heat the butter in a pan and sear the fish cubes 1-2 minutes, remove from heat, sprinkle with the remaining lemon juice and stir in the crème fraîche. Cover and remove from the heat. Sprinkle just before serving with dill and season with salt and pepper.
Cook zucchini pieces with bell peppers in boiling salted water for 2-3 minutes, remove, rinse and drain.
Cook the linguine in boiling salted water according to package directions until al dente, then drain.
Heat the olive oil and the butter in a pan, add the vegetables and linguine and toss until combined. Season with salt and pepper and serve the linguine with the vegetables on plates. Top with the salmon and serve garnished with lemon wedges (if desired, also garnish with dill flowers).
