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Pancetta salmon with creamed vegetables
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Serves: 2
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.
Typical values per serving:
Energy |
2,804kJ 670kcals |
---|---|
Fat | 34.1g |
Saturated Fat | 8.3g |
Carbohydrate | 47.9g |
Sugars | 10.7g |
Protein | 42.8g |
Salt | 1.6g |
Fibre | 9.2g |
Gluten free
This recipe was first published in November 2016.
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