Wild Salmon with Asparagus Pappardelle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,569 cal. | (75 %) | ||
| Protein | 107.26 g | (109 %) | ||
| Fat | 65.3 g | (56 %) | ||
| Carbohydrates | 133.14 g | (89 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.81 g | (39 %) |
| Vitamin A | 263.5 mg | (32,938 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 3.21 mg | (27 %) | ||
| Vitamin B₁ | 1.81 mg | (181 %) | ||
| Vitamin B₂ | 1.96 mg | (178 %) | ||
| Niacin | 53.35 mg | (445 %) | ||
| Vitamin B₆ | 3.2 mg | (229 %) | ||
| Folate | 370.23 μg | (123 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 15.98 μg | (36 %) | ||
| Vitamin B₁₂ | 9.56 μg | (319 %) | ||
| Vitamin C | 28.16 mg | (30 %) | ||
| Potassium | 2,260.52 mg | (57 %) | ||
| Calcium | 360.4 mg | (36 %) | ||
| Magnesium | 135.88 mg | (45 %) | ||
| Iron | 10.94 mg | (73 %) | ||
| Zinc | 3.47 mg | (43 %) | ||
| Saturated fatty acids | 16.72 g | |||
| Cholesterol | 262.44 mg |
Ingredients
- For the salmon
- 400 grams Pappardelle noodles
- 4 Wild salmon (about 150-200 grams each; approximately 5 to 7 ounces each)
- 250 grams White pepper
- 250 grams White Asparagus
- 2 Tbsps butter
- 2 Tbsps clarified butter
- 1 Organic orange (Zest and juice)
- For the pesto
- 1 bunch Wild garlic
- 4 Tbsps vegetable oil
- 4 Tbsps Pine nuts
- 50 grams Parmesan
- salt
- peppers
Preparation steps
For the pesto: Rinse the wild garlic and shake dry. Toast the pine nuts in a dry pan. Coarsely chop Parmesan. Put Parmesan, wild garlic, oil and pine nuts in a blender and puree until smooth, then season with salt and pepper.
Peel white asparagus and remove the woody ends. Rinse the green asparagus and remove the woody ends. Cook the asparagus in butter and just enough salted water to cover, 10 to 12 minutes. Cook noodles in boiling salted water according to package instructions, until al dente. Drizzle salmon with orange juice, then cook in a pan in clarified butter. Remove the asparagus from the cooking water, and cut the asparagus stalks diagonally into bite-size pieces. Drain the pasta and toss with pesto. Stir in the asparagus, arrange the pasta on plates, arrange the salmon on top and serve garnished with orange zest.
