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.
-
20 minMain disholive oil, bacon, creme fraiche, black pepper, salt, forest outing, pasta of your choice, grated parmesan cheese,pasta carbonara from feliciana cacciapuoti -
70 minMain dishbaking powder, wheat flour, dried Italian herbs, salt, tap water, traditional olive oil, winter carrot, onion, garlic, romatomat, tap water, vegetable stock, White beans in tomato sauce, Spaghetti, fresh spinach,winterminestrone with breadsticks -
40 minMain dishquinoa tricolore with seaweed, fresh cod fillet, chilled seaweed salad, sesame oil, medium sized egg, winter carrot, Red onion, fresh snow peas, traditional olive oil, lemon, fresh coriander,seaweed fish cakes with quinoa greens -
20 minMain dishzucchini, olive oil, onion, garlic, feta, walnut, old bread, egg, fresh dill, dried Italian herbs, nut rice, yellow rice,stuffed courgettes with nuts and feta
Nutrition
1.04Calories
Sodium0% DV0g
Fat97% DV63g
Protein104% DV52g
Carbs21% DV63g
Fiber0% DV0g
Loved it