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Salmon with beetroot & grains
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1 tbsp olive oil
2 fresh essential Waitrose Scottish Salmon Fillets
250g pouch Waitrose Spelt, Quinoa, Red Rice & Wild Rice
250g pack essential Waitrose Beetroot Salad
2 tbsp fat-free natural yogurt
1. Heat the oil in a small frying pan and gently fry the salmon, skin side down for 7-8 minutes, turning once halfway through.
2. Meanwhile, heat the spelt pouch according to pack instructions and stir in the beetroot salad.
3. Serve topped with the salmon and a dollop of yogurt.
Typical values per serving:
This recipe was first published in February 2015.