Directions:
- Bring a pot of salty water to boil. Cook the pasta until al dente.
- Meanwhile, in a second skillet or small pot, bring the stock to a boil and add the peas. Cook until the peas are tender, longer if fresh. Stir in the pesto and season with salt and pepper.
- In the meantime, heat a large skillet over medium-high heat. Add the olive oil, then cook the salmon skin-side up until 3/4 cooked through. Flip and finish cooking. The skin should remove easily from the fish. Discard the skin and flake the salmon gently.
- Drain the pasta and return to its cooking pot. Add the yogurt along with the pea and pesto mixture and the chopped parsley. Toss well to combine, then stir in the salmon chunks. Divide into bowls and serve immediately with fresh black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2527.58 Kcal (10582 kJ) | ||
| Calories from fat | 699.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.76g | 120% | |
|---|---|---|---|
| Cholesterol | 400.03mg | 133% | |
| Sodium | 39518.75mg | 1647% | |
| Potassium | 2218.67mg | 47% | |
| Total Carbs | 270.65g | 90% | |
| Sugars | 19.35g | 77% | |
| Dietary Fiber | 17.99g | 72% | |
| Protein | 136.43g | 273% | |
| Vitamin C | 58.4mg | 97% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 164.4mg | 914% | |
| Calcium | 1238.3mg | 124% | |
| Amount Per 100 g | |||
| Calories | 160.23 Kcal (671 kJ) | ||
| Calories from fat | 44.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 120% | |
|---|---|---|---|
| Cholesterol | 25.36mg | 133% | |
| Sodium | 2505.23mg | 1647% | |
| Potassium | 140.65mg | 47% | |
| Total Carbs | 17.16g | 90% | |
| Sugars | 1.23g | 77% | |
| Dietary Fiber | 1.14g | 72% | |
| Protein | 8.65g | 273% | |
| Vitamin C | 3.7mg | 97% | |
| Vitamin A | 0.1mg | 59% | |
| Iron | 10.4mg | 914% | |
| Calcium | 78.5mg | 124% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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