Filter
Reset
Sort ByRelevance
CHRISTINA KANDIL
Pasta salad with green asparagus, zucchini and salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
10 minMain dishFrench mustard, creme fraiche, Tortilla wraps, Roast beef, lettuce melange,tortilla wraps with roast beef and sour cream
-
60 minMain dishcut pointed cabbage, olive oil, potato slices, chorizo, tomatoes, Eggs, milk, dried Provençal herbs,potato dish with chorizo and pointed cabbage
-
50 minMain dishapple with peel, juice of lemon, liquid honey, puff pastry (roll, aunt Fanny), raw ham, Camembert, milk,camembertsurprise with apple
-
60 minMain dishcrumbly potatoes, butter, minced beef, onion, winter carrot, flour, tomato paste, dried Italian herbs, herbal broth, warm milk, pea, cheese,cottage pie - minced meat dish with mashed potatoes
Nutrition
1.04Calories
Sodium0% DV0g
Fat97% DV63g
Protein104% DV52g
Carbs21% DV63g
Fiber0% DV0g
Loved it