Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 604 kcal | (30%) | |
| Protein | 40 g | (80%) | |
| Fat | 16 g | (20%) | |
| Carbohydrates | 71 g | (27%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 10 g | (33%) |
Recipe development: EAT SMARTER
Ingredients
For servings
| 14 ounces | Cherry tomatoes |
| ½ | small Napa cabbage (about 600 grams) |
| ½ | Lemon |
| 14 ounces | Salmon |
| Salt | |
| Pepper | |
| 11 ounces | Tagliatelle |
| 5 tablespoons | Coffee creamer |
| 5 tablespoons | Horseradish cream cheese (about 75 grams) |
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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
Directions
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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.
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