SALMON AND SPINACH BAKE

INGREDIENTS:

350g Baby potatoes
300ml creme fraiche
100ml milk
Punnet of mushrooms
100g Spinach
1tsp Nutmeg
20g Butter (optional)
Half a lemon
2 Salmon pieces

PREP: 5min, COOKING TIME: 50min, SERVINGS: 4

HOW TO MAKE:

-Rinse potatoes under cold water and finely slice them, you do not need to peel them

-Boil in water for around 10 minutes, drain and set aside

-Place salmon on a piece of large tin foil and squeeze over half a lemon. Add a little pepper and wrap the tin foil around the salmon to create a pocket, but making sure the fish has room for steam to release. Cook in the oven on 200 degrees until cooked (around 20 minutes)

-Meanwhile, Chop up the mushrooms and fry off in a pan with a little olive oil

-Add the creme fraiche and simmer until melted

-Add milk and stir

-Stir in nutmeg and spinach until it has wilted

-Flake up the salmon and fold into the sauce and pour the mix into an oven proof dish

-Place the sliced potatoes on top and brush a little melted butter on top (optional)

-Bake in the oven on 200 degrees for around 30min. serve with beans

slimming world, healthy recipes, healthy living, syn free chef

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