Directions:
- Cook penne; drain and place in serving bowl.
- In large skillet, bring chicken broth and wine to a light simmer.
- Add asparagus and salmon, and poach until fish is just opaque in center and asparagus is tender-crisp, 5-6 minutes.With a slotted spoon, transfer salmon and asparagus to serving bowl, reserving the cooking liquid. Flake the salmon into bite-size pieces.
- Beat the yogurt, mustard, salt, pepper, and the cooking liquid. Pour over the penne mixture and toss to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.95 Kcal (1432 kJ) | ||
| Calories from fat | 82.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 14% | |
|---|---|---|---|
| Cholesterol | 73.53mg | 25% | |
| Sodium | 1006.6mg | 42% | |
| Potassium | 637.89mg | 14% | |
| Total Carbs | 20.24g | 7% | |
| Sugars | 6.7g | 27% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 34.65g | 69% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 3.1mg | 17% | |
| Calcium | 149.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 76.48 Kcal (320 kJ) | ||
| Calories from fat | 18.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 14% | |
|---|---|---|---|
| Cholesterol | 16.45mg | 25% | |
| Sodium | 225.13mg | 42% | |
| Potassium | 142.67mg | 14% | |
| Total Carbs | 4.53g | 7% | |
| Sugars | 1.5g | 27% | |
| Dietary Fiber | 1.66g | 30% | |
| Protein | 7.75g | 69% | |
| Vitamin C | 2mg | 15% | |
| Iron | 0.7mg | 17% | |
| Calcium | 33.4mg | 15% | |
* 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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