Pasta with Salmon and Asparagus
Healthy, because
Even smarter
Nutritional values
The polyunsaturated omega-3 fatty acids from smoked salmon provide the brain with the perfect "lubricant". Studies show that the fatty acids improve the ability to think, concentrate and remember.
Capers are the flower buds of the evergreen caper plant before flowering and are pickled in vinegar, salt, brine or oil. However, the tangy-spicy, often slightly pungent taste is not everyone's cup of tea - in which case you can simply leave the capers out.
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 670 mg | (17 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 handful Dill
- 150 grams Smoked salmon
- 2 Tbsps Caper
- 1 organic lemon
- 4 scallions
- 250 grams green Asparagus
- 400 grams Tagliatelle
- salt
- 2 Tbsps Canola oil
- 100 milliliters dry white wine
- 250 grams Créme legére
- freshly ground peppers
Preparation steps
Rinse the dill, shake dry and chop the tops. Cut the salmon into strips. Drain the capers and finely chop. Rinse the lemon in hot water, wipe dry, and finely grate zest. Squeeze juice from the lemon. Rinse and trim the spring onions and cut into rings. Rinse the asparagus, cut off woody stems and cut into thin slices.
Cook the pasta in boiling salted water until al dente. In the last 2 minutes add the asparagus.
Heat the oil in a pan and saute the spring onions until soft. Deglaze with the wine and the pastry cream. Stir in the dill, the capers, the lemon zest and juice, and season with salt and pepper.
Drain the pasta and asparagus, add the salmon and the sauce to taste, and serve immediately.
