|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
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
Low sat fat
Whether you're hosting a dinner party or cooking for the family, this Spanish-inspired one-pot is a simple but delicious crowd-pleaser that won't disappoint.
An easy dish to make taking just 10 minutes to prep, this casserole is healthy and nutritious containing potatoes, sausages and peppers.