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Salmon with Fettuccine

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Juice of 1 lemon
1 tsp (5 ml) walnut oil
2 tsp (10 ml) white-wine vinegar
1 shallot
Salt and freshly ground pepper
Ground coriander seeds
1 tbsp (15 ml) olive oil
2 carrots
1 small fennel bulb
1 zucchini (courgette)
2 small salmon fillets
2 sprigs fresh tarragon
3 oz (100 g) fettuccine


Serves: 2


Chop the shallot and com­bine with the lemon juice, walnut oil and vinegar. Season with salt, pepper and ground coriander. Set aside.

Slice the carrots, fennel and zucchini. Heat the olive oil, stir in the sliced vegetables and cook for 5 minutes.

Preheat the oven to 325°F (160°C). Cut two pieces of aluminum foil, about 8 x 12 inches (20 x 30 cm) each. Place ½ the vegetable mixture on each. Arrange salmon fillets and a sprig of tarragon on top and drizzle with the sauce. Wrap and seal tightly, and bake for 15 minutes.

Cook and drain the fettuccine. Arrange the fish and vegetables and the pasta on two plates and serve immediately.

Per serving:- approx. 451 calories 46 g protein, 9 g fat, 46 g carbohydrates

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