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Luke Summers
Salmon with vegetables and farfalle
A tasty recipe. The main course contains the following ingredients: fish, lemon, olive oil, salmon fillet ((a 250 g, frozen), thawed), farfalle (pasta, bag 500 g), wok vegetables (Italian (750 g, frozen)), mustard and crème fraîche (cup a 125 g).
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Ingredients
Directions
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Halve the lemon, press 1 half out and cut the other in four. Mix 1 tbsp lemon juice with 1 tbsp oil and rub in the salmon fillets. Sprinkle the salmon fillets with salt and pepper. Cook the farfalle according to the instructions on the package.
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Heat the rest of the oil in a stirring stir fry the wok vegetable on high heat 5 min. Add the rest of the lemon juice, the mustard and the crème fraiche and season with salt and pepper. Heat a frying pan over high heat without oil or butter and fry the salmon fillets for 1 min. Turn over and cook for 1 min. Turn down the heat, put a lid on the pan and fry the salmon fillets in 5 min. Just done.
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Scoop the farfalle through the vegetable sauce. Divide into 4 plates. Place a piece of salmon on each plate and serve with a piece of lemon.
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Nutrition
695Calories
Sodium5% DV125mg
Fat49% DV32g
Protein76% DV38g
Carbs21% DV63g
Fiber4% DV1g
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