Salmon Cannelloni with Tomato and Mozzarella
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
483
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 250 grams Salmon
- 1 egg
- 2 Tbsps grated Parmesan
- 2 Tbsps finely chopped Basil
- 400 grams Ricotta cheese
- salt
- freshly ground peppers
- 8 cannellini beans (without precooking)
- olive oil (for greasing)
- 4 Tomatoes
- 200 grams Mozzarella
Preparation steps
1.
Preheat the oven to 200°C (approximately 400ºF).
2.
Peel and finely chop the garlic. Rinse the salmon, pat dry and chop very small.
Combine the salmon with the garlic, egg, Parmesan and basil and mix into the well-drained ricotta. Season with salt and pepper and transfer the mixture into a piping bag.
3.
Fill the cannelloni with the mixture and lay side by side in an oiled baking dish.
Rinse and quarter the tomatoes, remove the seeds and finely dice. Distribute over the pasta and season with salt and pepper. Shower the mozzarella cubes over the top and bake for about 40 minutes until golden brown.
Serve immediately.
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