Spaghetti with Pesto and Grilled Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 18 ozs Spaghetti
- salt
- 2 handfuls Basil
- 2 garlic cloves
- 3 Tbsps olive oil
- 3 Tbsps Pine nuts
- 3 Tbsps Parmesan (freshly grated)
- 6 sun-dried tomatoes
- 4 pcs Salmon (about 4-5 ounces each)
- 1 Tbsp butter
- 6 Tbsps Whipped cream
- Basil (for garnish)
Preparation steps
Cook pasta in plenty of salted boiling water until al dente, according to package directions. Drain and rinse. Meanwhile, rinse basil and shake dry. Peel garlic and cut into quarters. In a mortar and pestle, combine basil, garlic, olive oil, pine nuts and Parmesan. Finely grind into pesto. Cut sun-dried tomatoes into strips.
Rinse salmon and pat dry with paper towels. Season with salt and pepper. In a grill pan, cook salmon on both sides, 6-8 minutes total.
Heat butter in a pan. Add spaghetti and cook, stirring, until heated through. Add cream and cook 1-2 minutes. Remove from heat and stir in pesto. Season with salt and pepper.
Divide spaghetti among plates and top with grilled salmon fillets. Garnish with sun-dried tomatoes and basil leaves.
