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4 servings
salt
12 oz fettuccine
8 oz snap peas, strings removed, cut into thirds
4 Tbsp butter
1 shallot, thinly sliced
1 12-oz skinless wild salmon fillet, cut into 2-inch pieces
pepper
1/4 cup chopped mixed herbs (such as dill, parsley and/or chives)
juice of 1/2 lemon
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1st Keep
 cegrice
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