Herb Crusted Salmon served with Roasted Veg & Potato Slices
Prep Time20 mins
Cook Time35 mins
Servings: 4 people
- 4 fresh salmon fillets
- 500 g baby potatoes
- 120 g asparagus tips
- 120 g tender stem broccoli
- 40 g half fat creme fraiche
- 20 g wholegrain mustard
- Zest of a lemon
- 25 g panko breadcrumbs
- Salt & pepper
- 1 kcal spray
Preheat the oven to 200 degrees Celsius.
Chop the baby potatoes into slices.
Spray a roasting tray well with 1 kcal spray and add the potatoes.
Season well with salt and pepper and spray again.
Spread evenly on the tray and roast for 20 minutes turning halfway through.
Meanwhile, in a small bowl, add the creme fraiche, mustard, lemon zest, and parsley.
Stir and season well with salt and pepper.
Remove the potatoes from the oven and add the salmon fillets to the tray.
Top each fillet with the creme fraiche mixture and sprinkle with the panko breadcrumbs.
Arrange the broccoli and asparagus around the fillets, spray well again with 1 kcal spray and pop back into the oven for 15-20 minutes until the salmon is cooked and the breadcrumbs are golden.
Calories: 437kcal | Carbohydrates: 28g | Protein: 36g | Fat: 20g