545 Calories | 50g Protein | 17g Carb | 29g Fat
Recipe by @fitnessfood.cammie
✅️ INGREDIENTS
☆ Miso Fettuccine
• 1 box qetoe fettuccine (200g)
• 10g butter
• 4 cloves garlic, crushed
• 30g white miso paste
• 200ml light thickened cream
• 1 tbsp white vinegar
• 40g parmesan cheese, grated
• salt and pepper to taste
☆ Miso salmon
• 4 pieces of salmon, skin off (roughly 100g each)
• 10g white miso paste
• 2 tbsp light soy sauce
• 2 tbsp white vinegar
• 1/4 tsp sugar
☆ zucchini
• 2 whole zucchini, sliced
• salt and pepper to taste
✅️ STEPS
1. Preheat oven to 200°C. In a small bowl, add salmon sauces and sugar together and stir until combined. Add to salmon and let it marinate for 15 minutes
2. Meanwhile on a baking tray, lay out zucchini, and season with salt and pepper. During this time, you can also cook the fettuccine and set aside.
3. Once salmon is done marinating, lay it out on a baking tray (seperate to zucchini). Then add to oven with salmon tray at the top, and zucchini at the bottom. Bake for 15-20 minutes until salmon is cooked.
4. While the salmon is baking, prepare pasta sauce. In pan on low heat, melt butter than add garlic. Cook until fragrent.
5. Then add miso paste, cream and vinegar. Stir until well combined. Then add cheese and stir again. Season with salt and pepper to taste.
6. Once sauce is all done, turn off heat, add in cooked fettucine and stir in.
7. Serve pasta with salmon and zucchini. Optional to garnish with fresh parsley.
Makes 4 serves
