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Meghan
Tagliatelle with salmon in herb cream sauce
Italian pasta with tagliatelle, leek, red pepper, zucchini, salmon fillet and cream cheese with herbs.
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Ingredients
Directions
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Cook the tagliatelle according to the instructions on the package and collect 100 ml of cooking liquid.
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Cut the leeks, zucchini and peppers into strips.
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Heat in a wok or frying pan the oil and stir-fry the leeks, peppers and zucchini 3 min.
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Make sure the salmon is thawed. Cut the salmon into pieces.
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Spoon the pieces of salmon into the vegetable mixture and stir fry until they are discolored and cooked.
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Scoop the collected cooking liquid.
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Add the cream cheese and stir this smooth. Season with salt and pepper.
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Drain the tagliatelle. Spoon some oil and spread over the plates. Spoon the salmon in herb cream sauce.
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Nutrition
675Calories
Sodium11% DV255mg
Fat51% DV33g
Protein60% DV30g
Carbs21% DV63g
Fiber20% DV5g
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