Salmon Fillets with Green Asparagus and Mascarpone Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 114.7 μg | (191 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 405 μg | (135 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,551 mg | (39 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
Peel bottom thirds of asparagus, halve stalks. Cook in boiling salted water seasoned with sugar for about 6 minutes.
Rinse salmon, pat dry and cut into 4 portions. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds and dice finely. Peel shallot and chop finely.
Season salmon with salt and pepper. Heat 2 tablespoons of oil in a nonstick pan and cook salmon until golden on all sides. Remove from pan. Saute shallot in the same pan and deglaze with wine. Add mascarpone and parsley, whisk well. Add tomatoes and simmer, covered, for about 1-2 minutes. Season with salt and pepper.
Heat remaining oil in a pan and saute asparagus for 1-2 minutes. Arrange fish on plates and drizzle with sauce, arrange asparagus next to fish and season everything with salt. Serve hot.
