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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. short-cut pasta (I used Gluten Free penne)
- 1 lb. salmon filets (fresh, set out at room temp for 20 minutes)
- 2 Tbsp. avocado oil (or butter)
- 1 tsp. kosher salt
- 1/3 cup pasta cooking water (or dry white wine)
- 1/2 cup pesto (I used my dairy free homemade pesto or use your favorite store bought)
- 1/4 cup coconut cream (or heavy cream)
- 1 tsp. fresh lemon juice
- 1 lb. asparagus (woody ends trimmed and cut into 2 inch pieces)
- Parmesan cheese (or basil for topping)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories500Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol95mg32% |
Sodium730mg30% |
Potassium720mg21% |
Protein31g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A20% |
Vitamin C20% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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