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Carmella DiNardo
Zucchini broccoli soup with salmon
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Ingredients
Directions
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Heat 3 tablespoons of olive oil in a soup pot and fry the onion and garlic.
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Fry the zucchini and Provençal herbs. Scoop the broccoli florets through and pour in the stock. Cook gently for 10 minutes.
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In the meantime, drizzle the salmon fillet with lemon juice and sprinkle with salt and pepper.
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Fry the salmon in the rest of the olive oil for about 2 minutes per side. Then divide the fish into pieces.
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Serve the soup with the salmon and spread the herb cream cheese over it.
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5 minLunchsweet vegetable cucumber, pickle, farmer's corn bread sesame, halvanaise, smoked chicken fillet,chicken-cucumber sandwich -
20 minLunchgreen bean, baby, butter lettuce, cherry / cherry tomato, black olive, egg, Red onion, olive oil, dijon mustard, lemon juice, capers,french salad with beans -
35 minLunchmeat broth from tablet, Meat bouillon, winter carrot, onion, laurel leaf, dried thyme, beef rinse, butter, flour, nutmeg, egg, bread-crumbs, frying oil,croquettes -
20 minLuncholive oil, onion, celery, Brussel sprout, green pepper, Broccoli, vegetable stock, egg, feta, chives, yogurt, parsley, lemon,green shakshuka with parsley yogurt
Nutrition
425Calories
Sodium0% DV0g
Fat51% DV33g
Protein38% DV19g
Carbs3% DV10g
Fiber0% DV0g
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