Tagliatelle and Salmon
Tagliatelle and Salmon - The best part of sushi and noodles, together in one dish!
Healthy, because
Even smarter
Nutritional values
Salmon, like many fatty fish, contains plenty of bone-strengthening vitamin D and valuable, heart-healthy omega-3 fatty acids. Garnished with tomatoes, pine nuts and rocket, this light but satisfying meal provides a whole bouquet of other vitamins and vital substances.
If you do not get the salmon in sushi quality or do not want to eat raw fish: steam the salmon fillet with some lime juice in a non-stick pan. If necessary, you can replace the fresh pasta with 125 grams of dried wholemeal pasta.
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 16.4 μg | (82 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 104.9 μg | (175 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 2 g |
Ingredients
Kitchen utensils
Preparation steps
Toast pine nuts in a dry non-stick pan and let cool on a plate.
Shave Pecorino with a peeler.
Rinse and spin dry arugula, then chop coarsely.
Rinse and dry tomatoes and cut into quarters.
Rinse the lime half in hot water, wipe dry and grate the zest finely. Squeeze lime.
Rinse salmon, pat dry with paper towels and cut into thin slices.
Place salmon in a bowl, season with salt, pepper and lime juice and zest and mix well. Cover and marinate in the refrigerator.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente according to package instructions, then drain.
Immediately put the pasta into a preheated bowl and toss with tomatoes, arugula, salmon mixture and both oils. Season with salt and pepper.
Top with pine nuts and Pecorino cheese and serve immediately on warmed plates.
