Salmon Tagliatelle with Creamed Vegetables
(Family Style: 2 Adults and 2 Kids)
Fat | 16 g | |
Saturated Fat Acids | 6.4 g | |
Protein | 40 g | |
Roughage | 9.5 g | |
Sugar added | 0 g | |
Calorie | 604 |
Fat | 10 g | |
Saturated Fat Acids | 4.2 g | |
Protein | 26 g | |
Roughage | 5.5 g | |
Sugar added | 0 g | |
Calorie | 402 |
Carbohydrates/g | 71 |
Bread exchange unit | 6 |
Cholesterol/mg | 65 |
Uric acid/mg | 320 |
Vitamin A/mg | 0.4 |
Vitamin D/μg | 19.7 |
Vitamin E/mg | 4.8 |
Vitamin B₁/mg | 0.4 |
Vitamin B₂/mg | 0.4 |
Niacin/mg | 18.8 |
Vitamin B₆/mg | 1.4 |
Folate/μg | 175 |
Pantothenic acid/mg | 2.2 |
Biotin/μg | 15.2 |
Vitamin B₁₂/μg | 3.7 |
Vitamin C/mg | 43 |
Potassium/mg | 1,087 |
Calcium/mg | 166 |
Magnesium/mg | 121 |
Iron/mg | 4.1 |
Iodine/μg | 48 |
Zinc/mg | 3.2 |
Carbohydrates/g | 47 |
Bread exchange unit | 4 |
Cholesterol/mg | 43 |
Uric acid/mg | 206 |
Vitamin A/mg | 0.2 |
Vitamin D/μg | 13.1 |
Vitamin E/mg | 3.1 |
Vitamin B₁/mg | 0.3 |
Vitamin B₂/mg | 0.3 |
Niacin/mg | 12.5 |
Vitamin B₆/mg | 0.9 |
Folate/μg | 142 |
Pantothenic acid/mg | 1.5 |
Biotin/μg | 10.6 |
Vitamin B₁₂/μg | 2.5 |
Vitamin C/mg | 38 |
Potassium/mg | 768 |
Calcium/mg | 100 |
Magnesium/mg | 83 |
Iron/mg | 2.7 |
Iodine/μg | 32 |
Zinc/mg | 2.1 |
Ingredients
for 4 servings- 14 ounces
- ½
- ½
- 14 ounces
- 11 ounces
- 5 tablespoons
- 5 tablespoons
Horseradish cream cheese (about 75 grams)
Product recommendation
Preparation
Kitchen utensils
Preparation steps

Rinse cherry tomatoes and pierce the skin several times with a toothpick.

Rinse and dry cabbage, cuut crosswise into quarters and then lengthwise into strips.

Rinse the lemon half in hot water, wipe dry and finely grate zest. Squeeze juice.

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.

Cook the tagliatelle in a pot of boiling salted water until al dente according to package directions.

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.

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.