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CHRISTINA KANDIL
Pasta salad with green asparagus, zucchini and salmon
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Ingredients
Directions
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Cook the pasta al dente. Drain and drain.
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Cut the undersides of the asparagus and divide the asparagus into pieces.
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Heat 3 tablespoons of oil in a stir-fry stir-fry, the asparagus with the zucchini for 3-4 minutes.
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Scoop from the wok, sprinkle with salt and pepper and drizzle with the vinegar.
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Sprinkle the salmon fillets with salt and pepper and rub them in with a little lemon juice.
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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.
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Puree the lemon zest with the rest of the lemon juice, the remaining olive oil, basil and parsley into a dressing.
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Scoop this dressing with the vegetables, capers and mozzarella through the pasta.
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Serve with the fish fillet, season some pepper and garnish with basil.
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Nutrition
1.04Calories
Sodium0% DV0g
Fat97% DV63g
Protein104% DV52g
Carbs21% DV63g
Fiber0% DV0g
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