Zucchini Noodles with Salmon
Zucchini noodles with salmon - Gluten-free pasta variant for seafood fans
Healthy, because
Even smarter
Nutritional values
Due to their vitamin C strengthen Zucchini strengthen the body's defense system and boost cell health. Cream cheese can help lose weight, as the figure-flatterer is rich in protein and provides long-lasting satiety.
If you like, you can also replace part of the zucchini with whole-grain spaghetti - provided you don't have to follow a gluten-free diet. A combination of whole-grain pasta and diced zucchini also goes perfectly with the tender salmon.
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 large Zucchini (about 2.5 lbs)
- salt
- 18 ozs salmon fillets
- 2 shallots
- 2 garlic cloves
- 1 handful Dill
- 2 Tbsps olive oil
- peppers
- 1 ¾ ozs white wine
- 5 ozs milk (whole)
- 6 Tbsps fresh goat cheese
- 1 organic lemon
Kitchen utensils
Preparation steps
Clean the zucchini, wash and divide into long strips with a spiral slicer. Salt, put in a colander over a bowl and let stand for 10 minutes.
Meanwhile, rinse salmon fillet, pat dry and cut into bite-sized cubes. Peel and finely dice shallots and garlic. Wash dill, shake dry, put some aside for decoration, finely chop the rest.
Heat oil in a frying pan. Season salmon cubes with salt and pepper and fry for 3-4 minutes over medium heat. Then remove from pan and set aside. Squeeze zucchini strips a bit and add to pan with diced shallots and garlic and sauté for 5 minutes. Deglaze with white wine and let the liquid boil away a little.
Add milk and cream cheese, stir in and simmer for 3-4 minutes at low heat. Add chopped dill and salmon cubes, toss briefly, season with salt and pepper and arrange on plates. Rinse lemon and cut into wedges. Garnish zucchini noodles with salmon with remaining dill and lemon wedges.
