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Crispy baked salmon on potato croute with roasted capsicum
1 Serve of Vegetables
High in Protein
High in Protein
- PREP TIME: 10 mins
- COOK TIME: 35 mins
- SERVES: 2
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Ingredients
- ½ cup Edgell Instant Mash
- ¾ cup boiling water
- ¼ cup frozen Birds Eye Country Harvest Peas, Corn and Capsicum
- 1 red capsicum, seeded and cut into quarters
- 270g packet Birds Eye Ocean Select Atlantic Salmon Provencale
- 10g reduced fat butter, melted
Instructions
- Combine Instant mash with boiling water. Stir in frozen vegetables. Spoon mixture into 2 x 8cm rounds onto a greased oven tray.
- Place capsicum and frozen salmon onto the same tray. Brush potato with melted butter. Bake in preheated oven at 200C for 35 minutes.
- Arrange potato croute, baked salmon and roasted capsicum onto serving plates.
Hint:
Steamed asparagus or beans can also be served with this meal.
Nutritional Information
| Per Serve | |
| ENERGY |
1710kJ
|
| PROTEIN |
29.2g
|
| FAT TOTAL |
23g
|
| FAT SATURATED |
7.4g
|
| CARBS TOTAL |
20.7g
|
| CARBS SUGARS |
6.1g
|
| SODIUM |
1001mg
|
