Pasta with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 124.4 μg | (207 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the pasta
- 125 grams Spinach
- 300 grams Pastry flour
- 2 Tbsps Semolina flour
- 3 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for work surface)
- For the salmon
- 1 shallot
- 1 Tbsp butter
- 100 milliliters white wine
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 organic lemon (Juiced and zested)
- 400 grams Salmon
- 3 sprigs Dill
- Lemon wedge (for garnishing)
Preparation steps
For the pasta: rinse and clean spinach, place while still wet into a pan and saute briefly. Drain and rinse in cold water. Squeeze well and puree with an immersion blender. Combine spinach with flour, semolina, eggs, oil and salt and knead to a smooth dough, let rest for about 30 minutes.
Roll out dough on a floured surface thinly (or with a pasta machine) and cut into about 1 cm thick tagliatelle (approximately 1/2 inch). Arrange on a floured kitchen towel and let dry.
For the salmon: peel and dice shallot. Heat butter in a pan and saute shallot until translucent, deglaze pan with white wine and cream, simmer for about 2 minutes. Season with salt, pepper, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice. Rinse salmon, pat dry and cut into cubes. Add to the sauce and simmer for about 5 minutes on low heat.
Rinse and shake dry dill, pluck off leaves.
Cook pasta in plenty of boiling salted water until al dente (about 3-4 minutes), drain well and add to the sauce. Add a little pasta water as needed and mix well. Add dill and arrange two pasta nests on warm plates. Garnish with lemon wedges and serve.
