Filter
Reset
Sort ByRelevance
Akjayincolorado
Zucchini spaghetti with green asparagus and salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the courgettes and pat dry. Cut off the asses. Turn the zucchini with the spaghetti cutter into long spaghetti twigs.
-
Cut the woody ends of the asparagus tips and brush the asparagus very thinly with butter. Roast the asparagus in a hot grill pan until al dente with brown stripes.
-
Cut the pieces of salmon in half. Heat half of the butter in a frying pan and place the pieces of salmon on the skin in the pan. Squeeze some lemon juice and sprinkle with salt and freshly ground pepper. Allow the salmon to cook gently in 4-6 minutes. The inside may still be light pink.
-
Heat the stock with remaining butter in a frying pan and add the zucchini spaghetti.
-
Smother the spaghetti in 2-3 minutes. Drain in a colander for a moment. Serve the zucchini spaghetti on plates and put the asparagus and salmon on it. Pour the malt liquid of the salmon over it. Garnish with basil leaves.
-
35 minMain dishonion, chorizo, red kidney beans, salt, (freshly ground) pepper, avocado, tomatoes, oil, flour tortillas, oak leaf lettuce with arugula, Greek yoghurt, grated mature cheese,tostada's with baked beans and chorizo
-
20 minMain dishbutter, onion, tomato paste, risotto rice, fish bouillon tablet, steam vegetables green vegetable mix, olive oil, tiger prawns, Tabasco,shrimp risotto with green vegetable
-
20 minMain dishchicken breast, paprika, olive oil, Greek yoghurt, garlic, gyro herbs, Italian spices, vine tomato, cucumber, pita bread, mixed leaf lettuce,pita bread healthy with chicken
-
30 minMain dishceleriac, traditional olive oil, fresh flat parsley, shallot, zucchini, chicken breast, curry powder, gluten-free multi-seed bread, mayonnaise, sambal oelek,chicken burgers with zucchini and celeriac rites
Nutrition
335Calories
Fat34% DV22g
Protein42% DV21g
Carbs4% DV12g
Loved it