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Salmão com crosta de amêndoa e tagliatelle com espargos
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Ingredients
Salmão com crosta de amêndoa
-
4
lombos de salmão fresco s/ pele (150 g unid. aprox.)
or 4 lombos de salmão descongelados s/ pele (150 g unid. aprox.) - 30 g sumo de limão
- 40 g azeite, mais q.b. p/ untar
- 20 g mostarda de Dijon
- 15 g mel
- 2 dentes de alho
- ½ c. chá de sal
- 20 g amêndoa s/ pele
- 50 g pão cortado em pedaços
- 5 g salsa
Tagliatelle com espargos
- 1200 g água
-
1
c. chá de caldo de legumes caseiro
or 1 cubo de caldo de legumes - 300 g massa fresca tipo tagliatelle
- 250 g espargos verdes cortados em pedaços (2 cm)
- 1 c. sopa de azeite
- ½ limão (raspa e sumo)
- Salsa picada q.b. p/ guarnecer
- Nutrition
- per 1 dose
- Calories
- 3366.9 kJ / 804.7 kcal
- Protein
- 44.6 g
- Carbohydrates
- 70.6 g
- Fat
- 37.8 g
- Saturated Fat
- 7 g
- Fibre
- 5.2 g
- Sodium
- 518.7 mg
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