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Ingredients:
4 (150g) salmon fillets, skinned
Extra-virgin olive oil
4 green zucchini, sliced lengthways
4 yellow yellow zucchini, roughly chopped (if not available, use green zucchini)
Pinch sea salt
2 good handfuls thin asparagus
200g rocket (arugula)
2 lemons, halved
For the dressing:
Large handful of fresh thyme, leaves picked
Sea salt
4 tablespoons extra virgin olive oil
1 lemon, juiced
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