Pasta Salad with Herbed Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 105.8 μg | (176 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams wide Tagliatelle
- salt
- 3 Tbsps olive oil
- 100 grams Arugula
- 100 grams sun-dried Tomatoes (in oil)
- 200 grams Cherry tomatoes
- 2 stalks Celery
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- 1 pinch sugar
- 300 grams Salmon
- freshly ground peppers
- 1 handful parsley
- 2 sprigs Dill
Preparation steps
Cook the pasta in salted water until al dente, rinse and drain well. Mix with 1 tablespoon oil. Rinse the arugula, trim, spin dry and tear into smaller pieces as needed. Drain sun-dried tomatoes well and cut into strips. Rinse, trim and halve the cherry tomatoes. Rinse celery, trim and cut into thin slices. Loosely mix prepared salad ingredients on plates.
For the dressing, mix the yogurt with lemon juice, vinegar and 1-2 tablespoons of water. Season with sugar, salt and pepper.
Rinse the salmon, pat dry and cut into small pieces. Season with salt and pepper and fry in the remaining oil in a non-stick skillet until golden brown on all sides, about 3 minutes. Rinse the herbs, shake dry, pluck off the leaves and chop. Remove the salmon from the pan and turn into the herbs to coat. Drizzle dressing over the salad and serve with the salmon.
