Pasta Rolls with Salmon

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Pasta Rolls with Salmon
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
817
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie817 kcal(39 %)
Protein61.6 g(63 %)
Fat45.57 g(39 %)
Carbohydrates39.55 g(26 %)
Sugar added0 g(0 %)
Roughage1.35 g(5 %)
Vitamin A149.38 mg(18,673 %)
Vitamin D0 μg(0 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.81 mg(81 %)
Vitamin B₂1.17 mg(106 %)
Niacin36.05 mg(300 %)
Vitamin B₆2.12 mg(151 %)
Folate142.31 μg(47 %)
Pantothenic acid4.38 mg(73 %)
Biotin11.72 μg(26 %)
Vitamin B₁₂6.28 μg(209 %)
Vitamin C7.18 mg(8 %)
Potassium1,540.22 mg(39 %)
Calcium148.85 mg(15 %)
Magnesium146.07 mg(49 %)
Iron4.49 mg(30 %)
Iodine0.89 μg(0 %)
Zinc3.46 mg(43 %)
Saturated fatty acids21.12 g
Cholesterol202.05 mg
Author of this recipe:

Ingredients

for
4
Ingredients
cup
4 tablespoons
chopped Basil
1 tablespoon
4 ½ cups
green Asparagus (finely sliced lengthways on a mandolin)
1
onion (cut into wedges)
2 ⅔ cups
Salmon fillet (cut into 2 cm strips)
1 tablespoon
12 sheets
3 tablespoons
Basil leaves (to garnish)
How healthy are the main ingredients?
BasilAsparagusonion

Preparation steps

1.
Preheat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2.
2.
Stir together the crème fraîche, basil and lemon juice and season to taste with salt and ground black pepper.
3.
Blanch the asparagus with the onion in boiling salted water for around 3 minutes so that it retains a slight bite. Drain and keep warm in the oven.
4.
Fry the salmon all over in hot oil for around 5 minutes, then add to the asparagus to keep warm.
5.
Cook the lasagne sheets in boiling salted water until al dente, then remove from the water and lay out on a large board. Divide the asparagus and salmon between the sheets and add a blob of the crème fraîche mixture. Roll up and arrange on plates.
6.
Melt the butter and brush over the cannelloni. Grind over some fresh black pepper and serve garnished with basil.