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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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50 minMain disholive oil, large onion, sauerkraut from the barrel, mild paprika, chicken bouillon, frozen salmon fillet, thawed, chilled lasagne sheets, hüttenkäse, finely chopped fresh dill, grated mature cheese,lasagne with sauerkraut and salmon -
20 minMain dishmienestje, onion, traditional olive oil, Chinese wok vegetable bean sprouts red pepper, basis for chicken soup, chicken breast, peanut butter, chilled broken green bean,meal peanut soup -
20 minMain dishRed onion, mushrooms, vine tomato, garlic, White wine vinegar, traditional olive oil, potato slices, beef tartar, tap water,mushroom cake with tomato salad -
60 minMain dishleeks, butter, fresh cream, fennel bulb, soft goat cheese, pre-cooked baby potatoes,casserole with fennel and soft goat's cheese
Nutrition
805Calories
Fat74% DV48g
Protein66% DV33g
Carbs19% DV57g
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