Pancetta salmon with creamed vegetables

  • Gluten Free


6 slices pancetta
280g pack boneless Scottish salmon fillets, skinned
250g pack Waitrose Broccoli, Leek & Cabbage
100g chestnuts, roughly chopped
100g reduced fat soft cheese
360g pack Waitrose Spinach & Mint Potatoes


1. Preheat the oven to 200°C, gas mark 6. Wrap 3 slices of the pancetta round each of the salmon fillets and place on a greased baking tray. Bake for 20 minutes until golden and cooked throughout.

2. Meanwhile, cook the vegetable mix in boiling water for 5 minutes, then drain well and return to the pan. Add the chestnuts and soft cheese, and warm through for 1 minute.

3. Microwave the mint and spinach potatoes according to the pack instructions. Serve the salmon fillets with the creamed vegetables and potatoes.

Pancetta salmon with creamed vegetables
  • Total time: 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,804kJ
Fat 34.1g
Saturated Fat 8.3g
Carbohydrate 47.9g
Sugars 10.7g
Protein 42.8g
Salt 1.6g
Fibre 9.2g

Gluten free

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This recipe was first published in Thu Nov 24 11:48:00 GMT 2016.