Pasta with Salmon and Lemon Balm Sauce
Pasta with Salmon and Lemon Balm Sauce - Creamy pasta with fish and a pleasant citrus note.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 76 mg |
Ingredients
- Ingredients
- 350 grams Linguine
- salt
- 300 grams Salmon
- 200 milliliters fish stock (from a jar)
- 150 grams Crème fraiche
- lemons
- 4 stalks Lemon balm
- peppers
- 1 pinch sugar
Preparation steps
Cook the linguine in boiling salted water according to package directions until al dente.
Meanwhile, rinse the salmon under cold water, pat dry and cut into strips.
Boil the fish stock in a saucepan, remove from heat, stir in the creme fraiche and salmon pieces. Return the pot to the stove and simmer over low heat for 4 minutes.
Meanwhile, rinse the lemon in hot water, pat dry, grate 1/2 teaspoon of lemon zest and squeeze out the juice. Rinse the lemon balm, shake dry, pluck the leaves, set some aside for garnish and chop the remaining.
Season the salmon sauce with salt, pepper, a pinch of sugar, the lemon zest and 2 tablespoons lemon juice. Stir in the chopped lemon balm.
Drain the pasta and divide onto 4 plates. Pour the sauce over the pasta, garnish with lemon balm leaves and serve immediately.
