Salmon and Chive Linguine
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(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
980
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 980 cal. | (47 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 875 mg | (88 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 cloves garlic cloves
- 1 red chili pepper
- 2 Tbsps snipped Chives
- 1 ½ cups grated Gruyere
- 2 Tbsps butter
- ⅜ cup white wine
- ½ cup Vegetable broth (instant)
- ⅔ cup Crème fraiche
- salt
- freshly ground Black pepper
- 14 ozs Linguine
- 14 ozs Salmon fillet (skinned)
- 3 Tbsps lemon juice
Product recommendation
Can be frozen.
Preparation steps
1.
Peel and finely dice the onion and garlic. Halve, deseed and wash the chili and cut into thin strips.
2.
Heat 1 tablespoon butter in a pan and saute the onion and garlic until soft. Add the white wine and broth, then stir in the cheese and crème fraiche and simmer for about 5 minutes. Season with salt and pepper.
3.
Cook the pasta in plenty of boiling salted water until al dente. Cut the salmon into bite-size strips. Heat 1 tablespoon butter in a skillet and fry the salmon and chili for 2 - 3 minutes. Season with salt, pepper and lemon juice.
4.
Stir the chives into the sauce, mix with the drained pasta and serve on plates with the salmon.
