Almond crusted salmon with asparagus fettuccine

4.5 81 ratings

Prep. 15min

Total 45min

4 portions

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

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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