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Kristin K
Peppery salmon fillet and broccoli with hazelnuts
Salmon fillet with a Scandinavian twist. Lemon pepper gives the fish a real kick. Tasty with broccoli with hazelnuts and baking potatoes with thyme.
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Ingredients
Directions
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Heat the oil in the large frying pan and fry the potatoes with the thyme, pepper over medium heat for 14 min. Golden brown and done. Change regularly.
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In the meantime, heat another skillet without oil or butter and toast the hazelnuts for 3 minutes on medium heat.
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Remove from the pan and allow to cool on a plate. Heel coarse. Sprinkle the lepper on a plate and pass through the sides of the salmon fillet.
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Halve the broccoli florets and cook them in 4 minutes until al dente. Pour into a colander and drain well.
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Spoon with the hazelnuts and the vinaigrette.
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In the meantime, heat the rest of the oil in the same frying pan and fry the salmon over medium heat 6 minutes. Turn halfway.
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Divide the potatoes and broccoli over the plates, break the salmon into pieces and serve.
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Nutrition
695Calories
Sodium13% DV320mg
Fat55% DV36g
Protein58% DV29g
Carbs19% DV57g
Fiber48% DV12g
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