Salmon with Pasta and Ricotta
Salmon with Pasta and Ricotta: a batch cooking recipe, 4 servings of 535 kcal and 36 g protein each. Keeps 3 days in the fridge and freezes well.
- 4 servings
- 30 min prep
- 30 min total
- 3 days in the fridge
- Freezes well
- Lunch · Dinner
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 535 kcal | 36 g | 58 g | 17 g | 5.2 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 4 servings
- 4 Tomato / cherry tomatoes
- 3 Salmon
- 1 Onion
- 250 g Ricotta
- 100 g Spinach (frozen)
- 250 g Pasta (spaghetti, penne…)
- 5 Garlic (halved)
To taste: Olive oil
Contains: fish, dairy (lactose), gluten. Free from: vegetarian, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.
Method
- Pasta: cook the pasta, 20 min.
- Salmon: assemble the tomatoes, salmon, ricotta, onion and garlic, 3 min.
- Roast the salmon, tomatoes, onion, ricotta and garlic at 200 °C, 15 min.
- Mash the garlic, ricotta, salmon, tomatoes and onion.
- Serve the pasta with the salmon.
Recipe based on apitadadopai.com.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
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- Salmon Poke shares Salmon (bake), Onion (oven-roast)
- Salmon with Creamy Orzo shares Salmon (bake), Pasta (spaghetti, penne…) (boil)
- Turkey Meatballs in Tomato Sauce with Spaghetti shares Pasta (spaghetti, penne…) (boil)