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Salmon fillet with parsley tapenade
 
 
4 ServingsPTM30 min

Salmon fillet with parsley tapenade


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Directions

  1. Scrape the carrot into long ribbons and cook for 4-5 minutes. Drain and drain.
  2. Grate 1 tablespoon of lemon zest and 1 tablespoon of orange. Remove the rest of the peel, cut the wedges out of the fleece and use them as a garnish.
  3. Mix the lemon and orange zest with the onion, garlic, parsley, capers and 2 tablespoons of olive oil into a tapenade.
  4. Sprinkle the salmon fillet with salt and pepper. Heat the rest of the olive oil and the butter and fry the salmon in about 2 minutes per side until golden brown.
  5. In the meantime, heat the carbons for 2 minutes in the microwave at 800 watts or heat them in a colander above a pan of boiling water.
  6. Divide the carrot over the plates, lay the salmon on it and spread the tapenade over it. Garnish with orange and lemon. Tasty with fried potatoes.

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Nutrition

560Calories
Sodium0% DV0g
Fat65% DV42g
Protein64% DV32g
Carbs3% DV10g
Fiber0% DV0g

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