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Haricots verts with tomato and salmon
 
 
4 ServingsPTM25 min

Haricots verts with tomato and salmon


A tasty recipe. The side dish contains the following ingredients: fish, eggs, haricots verts (150 g), vine tomatoes (in slices), capers (jar 100 g), olive oil and pink salmon (418 g).

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Directions

  1. Boil the eggs hard in 8 minutes. Cook in between the haricots for 5 minutes in water with a little salt. Rinse under cold running water and let it drain. Mix the haricots verts with the tomatoes, capers and 3 tbsp oil. Divide over a scale.
  2. Let the salmon drain in a sieve. Remove the bones and the sheet. Divide the salmon over the vegetables. Peel the eggs, cut into pieces and spread over the salad. Sprinkle with 2 tbsp oil and sprinkle with salt and pepper. Tasty with baguette.


Nutrition

390Calories
Sodium13% DV315mg
Fat45% DV29g
Protein48% DV24g
Carbs2% DV6g
Fiber20% DV5g

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