|Energy (Kcal) 489|
|Saturated Fat 3.4g||17%|
|Total Sugars 4.8g||5%|
Heat the grill to medium/high. Place the potatoes in a saucepan of boiling water and boil for 10 minutes or until tender.
Place the salmon on a baking tray skin side down and grill for 8 minutes until golden and cooked through.
Meanwhile place the lentils, radish, mange tout and parsley in a bowl. Drain the potatoes and add to the bowl.
Mix the olive oil, red wine vinegar, wholegrain mustard and garlic together. Spoon the salad onto plates, top with the salmon fillets and drizzle over the dressing to serve.
800g Salad/Baby potatoes, such as Charlotte or Maris Peer, quartered
4 salmon fillets
390g tinned green lentils, drained
100g radish, finely sliced
150g mangetout, shredded
2 tbsp freshly chopped parsley
2 tbsp olive oil
1 tbsp red wine vinegar
½ tbsp wholegrain mustard
1 clove garlic, crushed
Low sat fat
Try out this recipe for a warm potato and tuna salad. A quick and healthy recipe for a winter evening.
Thatched cottage pie recipe
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
Low sat fat
This recipes is perfect for a winter lunch. Containing potatoes, ham and spring onions it has a great taste and is good for you!
This campaign was originally produced in the framework of a programme co-financed by the European Union