Salmon Frittata
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Salmon Garden Linguini
Serves4
Prep Time30 min
Time to Table30 min
A gourmet and healthy pasta dish for 4.
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USED IN THIS RECIPE
Ingredients
1 can (142 g) CLOVER LEAF Flaked Sockeye Salmon - Skin & Bones Removed
2 cups (500 mL) linguini noodles
2 cups (500 mL) chopped vegetables (bell peppers, asparagus, red onions, snow peas)
1 tbsp (15 mL) oil
2 cups (500 mL) light cream
1/2 tsp (2 mL) salt
1 tsp (4 mL) pepper
1/4 tsp (1 mL) thyme
1/2 cup (125 mL) grated parmesan cheese
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Drain salmon and break into bite size pieces.
- Cook linguini following package directions until “aldente”, cooked but firm. Drain in a sieve and rinse under cold running water.
- Stir fry vegetables in oil until just softened. Set aside.
- In a large saucepan, bring cream to boil. Boil rapidly 4 to 5 minutes until reduced to 2/3. Add salt, pepper and thyme, then cook for one minute more. Add parmesan and linguini stirring over medium heat until sauce begins to boil. Add salmon and cooked vegetables. Heat for another minute.
Video created by Food Gays. Available on @foodgays Instagram feed.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 830 | |
| Fat | 40 g | 62% |
| Saturated Fat | 20 g | |
| Trans Fat | 1 g | |
| Saturated + Trans | 105% | |
| Omega-3 Polyunsaturates | 1.6 g | |
| Cholesterol | 125 mg | |
| Sodium | 730 mg | 30% |
| Carbohydrate | 87 g | 29% |
| Fibre | 3 g | 12% |
| Sugar | 6 g | |
| Protein | 30 g | |
| Vitamin A | 35% | |
| Vitamin C | 60% | |
| Calcium | 30% | |
| Iron | 20% |
Claims per serving
| Source of Fibre | Source of Protein |
| Excellent Source of Vitamin A | Excellent Source of Vitamin C |
| Excellent Source of Calcium | Good Source of Iron |
| Source of omega-3 |
