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Almond crusted salmon with asparagus fettuccine
4.5 91 rating
Prep. 15 min
Total 45 min
4 portions
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Ingredients

Almond crusted salmon
  • fresh boneless salmon fillets (approx. 150 g each)
    4
  • lemon juice
    30 g
  • extra virgin olive oil
    40 g
  • Dijon mustard
    20 g
  • honey
    2 tsp
  • garlic cloves
    2
  • sea salt
    ½ tsp
  • blanched almonds
    20 g
  • bread broken into pieces
    50 g
  • fresh flat-leaf parsley leaves only
    3 sprigs
Lemon fettuccine with asparagus
  • water
    1200 g
  • Vegetable stock paste (see Tips)
    2 tsp
  • fresh fettucine pasta
    250 g
  • asparagus trimmed and cut into pieces (2 cm)
    250 g
  • extra virgin olive oil
    1 tbsp
  • sour cream
    100 g
  • Dijon mustard to taste
    1 - 2 tsp
  • lemon zest only, no white pith and 1 tablespoon juice
    ½
  • ground black pepper to season
  • fresh flat-leaf parsley leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 972 mg
Protein 43.5 g
Calories 3339.5 kJ / 795 kcal
Fat 49.5 g
Fibre 5.3 g
Saturated Fat 14.4 g
Carbohydrates 42.4 g

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