Salmon and broccoli bake
Average rating:
A quick, healthy meal for the whole family - and salmon, broccoli and spinach are all superfoods!
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Prep time: 40 mins
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Cooking time: 30 mins
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Serves: 4
Ingredients
- 75g margarine
- 907g waxy potatoes e.g. Nadine, Desiree, unpeeled
- 1 large onion, sliced
- 2 cloves garlic, finely chopped
- 200g broccoli florets
- 150g fresh spinach
- 1 finely grated zest of lemon
- 600g salmon fillet cut into 1in thick strips
- 284ml cream or soya cream
- Salt and ground white pepper
- Handful fresh parsley, chopped
Method
- Preheat oven, 200ºC/400F/gas 6
- Par-boil the potatoes in their skins for 8-10 mins, drain and rinse with cold water to cool. Set aside.
- Melt 50g of margarine in a pan, add onion, garlic, ground white pepper and stir-fry for three mins. Add the broccoli and continue to stir-fry for another five mins. Add the spinach and cook until it begins to wilt.
- Grease a deep 1.3ltr 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.
- 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.
- Place on a baking sheet and bake for 30 mins or until the potatoes are brown and crispy. Serve with whole baby carrots, whole baby sweetcorn or sugar snaps.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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