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Yield:
1 servings
Ingredients:
Instructions:
Instructions: In a preheated frying pan, sear and cook the salmon fillets in a little olive oil, skin side down. Sweat the onion and garlic in a pan, then add the potatoes, anchovy, wine, beans and stock. Bring to the boil and add the pasta. Simmer for about 10 minutes.
Stir in the rocket leaves, parmesan and pesto. Season well. Serve on a plate with the salmon fillets on top. Garnish with croutons topped with tapenade. Email this Recipe:
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