Pasta with Salmon and Vegetables
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
667
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 64.1 μg | (107 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 250 grams Romanesco broccoli
- 250 grams green Asparagus
- 1 red Bell pepper
- 150 grams Peas
- 1 Tbsp butter
- 100 milliliters dry white wine
- 100 grams Crème fraiche
- 2 Tbsps freshly chopped Dill
- 300 grams Salmon
- peppers
Preparation steps
1.
Cook pasta in boiling salted water until al dente.
2.
Rinse romanesco and drain. Peel bottom thirds of asparagus and cut stalks into 2-3 cm (approximately 1 inch) long pieces. Rinse bell pepper, halve and remove seeds and ribs, cut into pieces. Rinse peas and drain.
3.
Heat butter in a pan and sauté asparagus and romanesco. Deglaze pan with wine and simmer for about 5 minutes on low heat. Add pepper and peas and cook for 2-3 minutes more. Add crème fraîche and dill and remove from heat. Rinse and pat dry salmon, cut into bite-sized pieces. Add salmon to the sauce and let stand for 2-3 minutes or until fish is done. Season with salt and pepper. Add drained pasta and little bit of cooking water, if needed. Stir well and arange on plates. Serve.
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