Pasta with Salmon

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Pasta with Salmon
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Health Score:
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
724
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie724 kcal(34 %)
Protein42.15 g(43 %)
Fat30.34 g(26 %)
Carbohydrates66.14 g(44 %)
Sugar added0 g(0 %)
Roughage1.27 g(4 %)
Vitamin A539.08 mg(67,385 %)
Vitamin D1.55 μg(8 %)
Vitamin E4.35 mg(36 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.95 mg(86 %)
Niacin17.83 mg(149 %)
Vitamin B₆1.04 mg(74 %)
Folate122.73 μg(41 %)
Pantothenic acid2.09 mg(35 %)
Biotin5.56 μg(12 %)
Vitamin B₁₂3.96 μg(132 %)
Vitamin C16.84 mg(18 %)
Potassium1,102.06 mg(28 %)
Calcium132.76 mg(13 %)
Magnesium69.98 mg(23 %)
Iron4.86 mg(32 %)
Iodine46.31 μg(23 %)
Zinc1.18 mg(15 %)
Saturated fatty acids11.56 g
Cholesterol236.36 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
SalmonWhipped creamSpinacholive oilDillegg

Preparation steps

1.

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.

2.

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. 

3.

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. 

4.

Rinse and shake dry dill, pluck off leaves. 

5.

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.