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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A quick, healthy meal for the whole family - and salmon, broccoli and spinach are all superfoods! Serve with whole baby carrots, whole baby sweetcorn or snow peas. Ingredients:
2 1/2 ounces margarine |
2 lbs waxy potatoes, unpeeled |
1 large onion, sliced |
2 garlic cloves, finely chopped |
7 ounces broccoli florets |
5 ounces fresh spinach |
1 lemon, zest of, finely grated |
1 lb salmon fillet, cut into 1in thick strips |
1 cup cream |
salt |
white pepper |
fresh parsley, chopped |
Directions:
1. Preheat oven to 400°F
2. Par-boil the potatoes in their skins for 8-10 mins, drain and rinse with cold water to cool. Set aside.
3. Melt 2oz of margarine in a pan, add onion, garlic, ground white pepper and stir-fry for three minutes Add the broccoli and continue to stir-fry for another five minutes Add the spinach and cook until it begins to wilt.
4. Grease a deep baking dish with some margarine and spoon the stir-fried vegetable mixture evenly over the base. Place the salmon strips on top of the mixture, scatter over the lemon rind and parsley and pour over the cream. Season well.
5. Remove the peel from the potatoes and grate coarsely to make rosti potatoes. Top the salmon with the potato, season and dot over the remaining margarine.
6. Place on a baking sheet and bake for 30 mins or until the potatoes are brown and crispy.
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