Pasta Salad with Salmon, Herbs and Lemon
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
614
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 2 Tbsps sunflower oil
- 2 Zucchini
- 4 scallions
- 400 grams Salmon
- peppers
- 1 Tbsp lemon juice
- 2 Tbsps freshly chopped Fresh herbs (such as rosemary and mint)
- 1 lemon (for garnish)
Preparation steps
1.
Cook pasta in a pot of boiling salted water according to package directions until al dente. Rinse with cold water and drain. Toss the pasta with 1 tablespoon oil.
2.
Rinse the zucchini, halve lengthwise and cut into slices. Rinse scallions and thinly slice. Rinse the salmon, pat dry and cut into bite-size cubes. In a non-stick pan, heat the remaining oil and cook the salmon until golden brown for 2-3 minutes. Add the zucchini and scallions and season with salt, pepper and lemon juice. Let cool slightly, then add pasta and herbs. Season again and divide among bowls.
3.
Peel lemon, cut off ends and then thinly slice lemon. Garnish the salad with the lemon slices and serve.
