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Ingredients
- 800 g courgettes, ends trimmed, if large, trimmed in a circular shape to fit blade width (see tips)
- 4 salmon fillets, fresh, skinless (approx. 150-200 g each)
- 1 lemon, juice of ½ and 4 slices (5 mm)
- ½ tsp fine sea salt
- 20 g fresh parsley leaves, plus extra roughly chopped for garnishing
- 4 garlic cloves
- 100 g sun-dried tomatoes in oil, drained, 30 g oil reserved
- ½ tsp ground cayenne pepper (optional)
- 500 g water
- Nutrition
- per 1 portion
- Calories
- 1753 kJ / 419 kcal
- Protein
- 36.6 g
- Carbohydrates
- 22.6 g
- Fat
- 21 g
- Saturated fat
- 4.8 g
- Fiber
- 5.7 g
- Sodium
- 469.5 mg
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