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                                    Vikas Khandelwal
                                
                            Penne with salmon and green beans
A tasty Italian recipe. The main course contains the following ingredients: fish, penne (pasta), broken green beans (500 g), onion, olive oil, garlic, Scottish salmon fillet (a ca. 250 g) and fish sauce dill (a 150 ml).
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                    Ingredients
Directions
- 
                                Cook Penne according to instructions.
- 
                                Fry the beans for about 8 minutes, drain and drain.
- 
                                Preheat the grill to the highest setting.
- 
                                Meanwhile, peel and cut.
- 
                                Fry 2 tablespoons of oil in frying pan.
- 
                                Peel the garlic and press it over it.
- 
                                Add onion and fry for approx.
- 
                                5 minutes.
- 
                                Salmon the salt with salt and cover with the rest of oil.
- 
                                Heat brown and cooked on both sides for about 8 minutes under hot grill salmon.
- 
                                Add dill sauce to onion mixture and heat without cooking.
- 
                                Season with salt and pepper.
- 
                                Halve salmon fillets and serve with dill sauce, green beans and penne..
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Nutrition
                                700Calories
                            
                            
                                Sodium0% DV1.267mg
                            
                            
                                Fat54% DV35g
                            
                            
                                Protein66% DV33g
                            
                            
                                Carbs22% DV65g
                            
                            
                                Fiber4% DV1g
                            
                        
                            Loved it
                        
                        