zoom Pancetta salmon with creamed vegetables
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Pancetta salmon with creamed vegetables

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pancetta salmon with creamed vegetables

    • Gluten Free
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars

    Glossary