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Pasta with Salmon and Fennel
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
604
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,116 mg | (28 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams Fennel
- 1 Tbsp Canola oil
- 350 milliliters Vegetable broth
- salt
- peppers
- 400 grams Spaghetti
- 400 grams Salmon
- 3 Tbsps Sour cream (60 grams)
- 1 splash lemon juice
Preparation steps
1.
Trim fennel, rinse bulb, wipe dry and cut into strips. Chop the fennel leaves and set aside.
2.
Heat oil in a pan. Saute fennel strips over medium heat for about 3 minutes. Add vegetable broth and braise for about 10 minutes. Season with salt and pepper.
3.
Meanwhile cook the spaghetti according to package directions in boiling salted water until al dente.
4.
Rinse the salmon fillet under cold water, pat dry and cut into thin slices.
5.
Stir sour cream into the fennel sauce. Add slices of salmon and leave for about 3 minutes. Season with salt, pepper and lemon juice.
6.
Drain the pasta and arrange with fennel sauce and salmon on 4 plates. Garnish with fennel leaves and serve.
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