Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 7.6 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 600grams salmon
- 1tablespoons olive oil
- 1/2 medium lemon, juiced
- 300grams leeks, trimmed and finely sliced
- 400grams baby potatoes, thinly sliced
- 100grams peas, frozen
- 4tablespoons cream
- 1tablespoons wholegrain mustard
- 2tablespoons parsley, fresh, chopped
Nutrition per serving
2310kJ / 552Cal
2310 Kilojoules or 552 Calories
27% of daily energy intake*
Protein
6.0grams
Fat
9.3grams
Carbs
27.5grams
Sugars
6.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Lemony baked salmon works perfectly with rich and creamy leeks and peas for a simple midweek dinner.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Place the salmon fillets in a lightly oiled roasting tin, squeeze over lemon juice, cover with foil and bake for 15 minutes.
Step 2 of 3
Heat the rest of the oil in a frying pan and cook the leeks and potatoes for 2-3 minutes. Add 2 tablespoons of water, place the lid on and cook for 10 minutes, until tender.
Step 3 of 3
Stir in the peas, mustard and cream and cook for 2-3 minutes. Stir in the parsley and serve with salmon fillets on top.
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