zoom Pancetta salmon with creamed vegetables

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    Pancetta salmon with creamed vegetables

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    Pancetta salmon with creamed vegetables

    • Gluten Free
    • Total time: 25 minutes

    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.

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