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Christi S.
Pastabowl with salmon and avocado
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Ingredients
Directions
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Boil the tagliatelle in a pan with plenty of water and a little salt in 10-12 minutes until al dente. Heat a little olive oil in a skillet. Place the pieces of frozen salmon fillet in and sprinkle with salt and freshly ground pepper. Sprinkle a few tablespoons of the pasta cooking liquid. Put the lid on the pan and let the salmon gently cook in 6-8 minutes.
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Halve the avocados and pull the skin off. Cut the flesh into segments. Beat in a bowl the whipped cream with salt and pepper and the dill stiff.
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Pull the salmon fillets into the pan with 2 forks in small pieces and scoop them with the cooking liquid. Drain the taglatelle.
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Spoon the tagliatelle on one side of the bowls and divide the salmon, wedges of avocado and the dill cream in portions.
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Nutrition
805Calories
Fat74% DV48g
Protein66% DV33g
Carbs19% DV57g
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