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Recipe

Fusilli with Salmon, Lemon Sauce and Dill

1h
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Pasta with salmon, in lemon juice sauce, dill and perjil. Fresh and light

Ingredients

2 portions
  • 320 grams fusilli pasta
  • 150 grams Salmon, cool
  • 3 tablespoons parsley
  • 3 tablespoons dill
  • 1 tablespoon lemon zest
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Preparation

Season the salmon with a little salt and pepper and cook it in a covered pan until it is cooked. Place a pot with water to boil, add a little salt and cook the pasta for the time stated in the package directions or until it is al dente.
While the pasta is cooking, place the salmon in a medium bowl and chop it into small pieces.
Combine lemon juice, grated zest, olive oil, pepper, parsley and dill in another bowl.
When the pasta is ready, cook it and reserve it. in the same pan where you made the pasta, place the butter and let it melt over medium high heat, add the salmon, the sauce and the pasta, combine well until everything is impregnated with the sauce.

PRESENTATION

Serve with a little fresh parsley on top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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