Peppery Fish Pasta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Tagliatelle
- 3 Tbsps cracked Black pepper
- 1 Tbsp Sea salt
- 9 ozs fresh Salmon fillet
- 5 Tbsps olive oil
- 2 red peppers (cut into strips, lengthways)
- ½ bunch flat-leaf parsley (leaves picked)
- 2 tsps butter
- 4 leaves Frisée (cut into strips)
Preparation steps
1.
Boil the tagliatelle in plenty of salted water until al dente.
2.
Preheat the oven to its lowest temperature.
3.
In a mortar, grind the pepper and salt together and then rub the mixture over the salmon on all sides. Leave for ten minutes for the flavours to develop.
4.
Heat 2 tbsp oil in a pan and fry the fillets for 2-4 minutes on each side. Remove from the pan, wrap in aluminium foil and keep warm in the oven.
5.
Meanwhile, heat 3 tbsp oil in the pan and braise the peppers until soft. Add the parsley and fry briefly, then season to taste with salt and ground black pepper.
6.
Drain the cooked pasta and add to the peppers in the pan. Toss together quickly, then stir through 2 tsp butter and the lettuce.
7.
Cut the salmon into strips. Arrange the pasta and salmon on warmed plates and serve immediately.
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