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Crispy Salmon On Wilted Greens

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donna hay
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main-dish gluten free low carb memorial day dinner


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2 tablespoons olive oil

4 x 200g salmon fillets

25 g unsalted butter

1 brown onion, chopped

2 cloves garlic, crushed

2 zucchini (courgettes), thinly sliced

200 g baby spinach leaves

2 tablespoons salted capers, rinsed and drained

2 teaspoons finely grated lemon rind

¼ cup chopped flat-leaf parsley leaves

¼ cup pouring (single) cream

sea salt and cracked black pepper

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