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Dana Pierro
Tagliatelle with salmon and avocado pesto
Fresh tagliatelle with a pesto of basil, lemon, avocado oil with zucchini and salmon fillet.
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Ingredients
Directions
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Cut the basil including the stalks coarsely. Leave a few leaves for garnishing. Grate the yellow skin of the lemon and squeeze out the fruit.
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Put the basil, a ½ tsp lemon zest (per 2 persons), 1 tbsp lemon juice (per 2 persons) and the avocado oil in a high cup and puree with the hand blender into a pesto sauce.
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Season with pepper and salt.
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Cut the zucchini into slices of ½ cm. Mix with the (olive) oil and season with salt and pepper.
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Heat a grill pan without oil or butter and grill the zucchini for 5 minutes. Turn regularly.
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In the meantime, heat the rest of the avocado oil in a frying pan with non-stick coating.
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Place the salmon with the skin down and sprinkle with salt and pepper. Fry the salmon with the lid on the pan in 5 min. Over medium heat just done.
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Cook the pasta al dente according to the instructions on the package. Drain and pour in the pesto.
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Divide the pasta and salmon with the skin upwards over deep plates. Serve the grilled courgette and garnish with the rest of the basil.
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Nutrition
995Calories
Sodium8% DV200mg
Fat83% DV54g
Protein90% DV45g
Carbs27% DV81g
Fiber16% DV4g
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