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Spinach Tagliatelle with Salmon, Caperberries and Mushrooms
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
659
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams spinach Tagliatelle
- 100 grams caperberry
- 400 grams Salmon
- 100 grams button Mushroom
- 1 garlic clove
- 2 Tbsps Dill (chopped)
- 2 Tbsps parsley (chopped)
- 4 Tbsps olive oil
- 150 milliliters white wine
- salt
- freshly ground peppers
Preparation steps
1.
Cook the tagliatelle in boiling salted water until al dente.
2.
Rinse the salmon and cut into bite-sized pieces.
3.
Wipe the mushrooms with a damp towel and cut into thin slices.
4.
Peel the garlic and chop finely.
5.
Sauté the mushrooms in 2 tablespoons hot oil until the liquid evaporates.
6.
In a separate frying pan, sauté the salmon and garlic in the remaining oil. Add the white wine and cook until evaporated. Add the herbs and mushrooms. Add the drained noodles and caperberries and toss to combine. Season with salt and pepper and serve.
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