Salmon, Broccoli and Potato Bake
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Prep Time
20 MINS
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Cook Time
25 MINS
- KCals 436
- Carbs 30G
Ingredients
- 500 g potatoes cut into wedges (no need to peel)
- 1 head broccoli cut into florets and the stalks finely sliced (approx. 300g)
- 300 g reduced-fat crème fraiche
- ½ red onion peeled and finely sliced
- 1 bunch asparagus trimmed (approx. 200g)
- 2 salmon fillets cut into large chunks (approx. 260g)
- 1 tbsp Parmesan finely grated
- salt and pepper to taste
Instructions
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Preheat the oven to 200°C.
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Add the potato wedges to a pan of salted cold water, bring to the boil then lower the heat and cook for 5-8 minutes. The wedges should be soft when stabbed with a knife but still holding their shape.
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Place the broccoli florets into a pan of cold salted water and bring to the boil. Lower the heat and cook for 5-8 minutes, the broccoli should be softened but still quite firm.
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In a large bowl mix together the potato wedges, broccoli, onion, asparagus tips and crème fraiche.
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Season to taste with salt and pepper, then tip into an ovenproof dish.
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Place the salmon chunks on top of the mix, season and sprinkle over the Parmesan and put it in the oven for 20 minutes or so.
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When the salmon is cooked through and vegetables soft, remove the dish from the oven and serve with an accompaniment of your choice!