Salmon Parmesan Pasta
Salmon Parmesan Pasta - A must for seafood lovers
Healthy, because
Even smarter
Nutritional values
Omega-3 fatty acids can prevent vasoconstriction and protect the heart. In Salmon the essential nutrient is found in larger quantities. Parmesan not only brings spicy flavor to salmon pasta with Parmesan, but also contains plenty of bone-strengthening calcium.
If fresh spinach is not in season, frozen spinach can be used just as well for the salmon pasta with Parmesan. From the leftover parsley you can, for example, a delicious Parsley pesto make.
(Percentage of daily recommendation)
| Calorie | 913 cal. | (43 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 45.8 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 organic lemon
- ½ bunch parsley
- 3 Tbsps butter
- 2 Tbsps olive oil
- 3 Tbsps whole grain breadcrumbs
- salt
- peppers
- 1 shallot
- 18 ozs salmon fillets (without skin)
- 14 ozs Linguine
- 3 handfuls Baby spinach
- 3 ½ ozs Vegetable broth
- 1 tsp Dijon mustard
- ½ bunch Dill
- 7 ozs Whipped cream
- 2 Tbsps Caper (drained)
- ¾ oz Parmesan
Preparation steps
For the gremolata, peel and chop 1 clove of garlic. Rinse lemon hot, rub dry, grate peel, squeeze juice. Wash parsley, shake dry, pluck leaves and chop.
Heat 1 tablespoon of butter and 1 tablespoon of oil in a frying pan. Sauté garlic in it over low heat for 1 minute. Add breadcrumbs and fry briefly. Stir in 1 tsp lemon zest and parsley and cook for 1-2 minutes until the breadcrumbs are golden brown. Season gremolata with salt and pepper and set aside.
Peel and finely dice shallot and remaining garlic clove. Rinse salmon fillet, dab dry and salt. Sort and wash spinach. Cook pasta in plenty of boiling salted water according to package directions for 9-11 minutes until al dente, mixing in spinach during the last minute.
Meanwhile, heat remaining oil in frying pan. Cook salmon in it over medium heat for 7-8 minutes on both sides. Set fish aside and let cool.
Heat remaining butter in another pan. Sauté shallot and garlic over medium heat. Deglaze with broth and stir in mustard. Wash dill, shake dry, pluck off tips and chop. Add cream, dill, remaining lemon zest and capers to the sauce and simmer for 5-7 minutes until creamy.
Pick salmon into pieces. Drain the pasta and spinach, reserving some of the cooking water. Mix salmon, pasta and spinach into the sauce, add salt and pepper, stir in some pasta water if needed. Divide pasta among plates, sprinkle with gremolata and grate cheese over the top. Enjoy salmon pasta with parmesan immediately.
