Salmon in Lemon Sauce with Pasta
(1 vote)
(1 vote)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
768
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 400 grams Salmon (cut into strips)
- salt
- white peppers
- 20 grams butter
- 1 lemon
- 100 milliliters white wine
- 2 tsps finely chopped Lemon balm
- 2 lemons (juiced)
- 1 Tbsp Pastry flour
- 200 milliliters clear Broth
- 60 grams grated Parmesan
- salt
- freshly ground peppers
- 125 grams Whipped cream
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente.
2.
With a sharp knife, remove peel and pith from lemon. Cut between membranes to remove whole segments. Squeeze remaining pulp to extract juice.
3.
Sprinkle salmon with the lemon juice extracted from the pulp and season with salt and pepper. In a pan, sauté salmon briefly in hot, melted butter. Add lemon segments and set aside.
4.
For the lemon sauce, bring white wine and lemon balm to a boil. Simmer 2-3 minutes, then add vegetable broth. Mix lemon juice with flour and stir into the sauce. Simmer until thickened, 2-3 minutes. Stir in Parmesan, season with salt and pepper, and stir in cream.
5.
Drain pasta and serve immediately, topped with lemon sauce and salmon slices.
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