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AMBDAU
Meal salad with asparagus
Salad of courgettes, salmon, asparagus, potatoes and parsley.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Halve the courgettes in the length and cut the flesh into pieces of 2 cm wide. Spoon with the oil, pepper and salt.
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Divide the salmon and zucchini over a baking sheet covered with parchment paper and bake for about 15 minutes in the middle of the oven.
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Meanwhile, cut the asparagus into 4 cm pieces. Put in a pan and bring to a boil.
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Cook for 10 minutes, turn off the heat and leave in the hot water for another 5 minutes. Drain.
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Meanwhile, halve the potatoes. Boil in water with salt if necessary for 10 minutes.
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Pour into a colander and let cool to lukewarm under cold running water.
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Slice the parsley. Prepare the asparagus sauce with the water and butter according to the instructions on the package.
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Add a ½ tbsp parsley to the sauce.
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Mix the asparagus, potatoes, courgettes with a quarter of the sauce in a large bowl.
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Break the salmon into pieces and spread with the rest of the parsley over the salad. Serve the rest of the asparagus sauce.
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Nutrition
500Calories
Sodium15% DV360mg
Fat43% DV28g
Protein38% DV19g
Carbs13% DV40g
Fiber28% DV7g
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