Pasta salad with green asparagus, zucchini and salmon
Cook the pasta al dente. Drain and drain.
Cut the undersides of the asparagus and divide the asparagus into pieces.
Heat 3 tablespoons of oil in a stir-fry stir-fry, the asparagus with the zucchini for 3-4 minutes.
Scoop from the wok, sprinkle with salt and pepper and drizzle with the vinegar.
Sprinkle the salmon fillets with salt and pepper and rub them in with a little lemon juice.
Cook the fish in the microwave for 2-3 minutes at 800 Watt or about 10 minutes in a 190ºC oven and cut into pieces.
Puree the lemon zest with the rest of the lemon juice, the remaining olive oil, basil and parsley into a dressing.
Scoop this dressing with the vegetables, capers and mozzarella through the pasta.
Serve with the fish fillet, season some pepper and garnish with basil.
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