EatSmarter exclusive recipe

Salmon Tagliatelle with Creamed Vegetables(Family Style: 2 Adults and 2 Kids)

Salmon Tagliatelle with Creamed Vegetables - Salmon Tagliatelle with Creamed Vegetables - A pasta dish that's above par
Salmon Tagliatelle with Creamed Vegetables - A pasta dish that's above par


Calories:604 kcal
Preparation:25 min
Ready in:25 min
1 serving contains (Percentage of daily recommendation)
Calories604 kcal(30%)
Protein40 g(80%)
Fat16 g(20%)
Carbohydrates71 g(27%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe development: EAT SMARTER


For servings

14 ouncesCherry tomatoes
½small Napa cabbage (about 600 grams)
14 ouncesSalmon
11 ouncesTagliatelle
5 tablespoonsCoffee creamer
5 tablespoonsHorseradish cream cheese (about 75 grams)

Kitchen Utensils

1 Pot, 1 Pot, 1 Wooden spoon, 1 Sieve, 1 Cutting board, 1 Fine grater, 1 Citrus juicer, 1 Bowl, 1 Tablespoon, 1 Whisk, 1 Paper towel, 1 Toothpick, 1 Large knife


Display mode:
1 Rinse cherry tomatoes and pierce the skin several times with a toothpick.
2 Rinse and dry cabbage, cuut crosswise into quarters and then lengthwise into strips.
3 Rinse the lemon half in hot water, wipe dry and finely grate zest. Squeeze juice.
4 Rinse salmon and pat dry with paper towels. Cut into bite-sized chunks. Combine with a little lemon juice and season with salt and pepper.
5 Cook the tagliatelle in a pot of boiling salted water until al dente according to package directions.
6 Meanwhile, in a large pot, mix coffee creamer with lemon zest and cream cheese until smooth. Season with salt and pepper. Heat mixture over medium high heat.
7 Add cabbage and cook over medium heat until tender, about 8 minutes. Add the tomatoes and salmon pieces and cook until fish is opaque, about 6 minutes. Drain the pasta and serve alongside the salmon and vegetables.


This recipe hasn't received any comments yet.

Leave a Comment