Haricots verts with tomato and salmon

Name: haricots verts with tomato and salmon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs; 1 dish haricots verts 150 g; 5 vine tomatoes in slices; 2 el capers jar 100 g; 5 el olive oil; 1 look pink salmon 418 g

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).

Ingredients

Directions

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.
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.

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Nutrition

390Calories

Sodium13% DV315mg

Fat45% DV29g

Protein48% DV24g

Carbs2% DV6g

Fiber20% DV5g

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