|Sat Fat 4.2g||21%|
Preheat oven to 210°C/190°C fan.
Mix the raw potatoes, red onion, garlic and courgette in a bowl with the zest of a lemon, the same lemon cut into slices, a tbsp of olive oil and plenty of salt and pepper. Toss well and tip into a lined baking tray.
Place in the oven for 30-40minutes, until the potatoes are cooked through and the garlic soft.
Remove from the oven and add the salmon, cherry tomatoes, black olives, a drizzle more olive oil and a squeeze of lemon. Return to the oven for 10-12 minutes more, until the salmon is cooked.
Squeeze the garlic out of its bulb and toss all of the vegetables in the paste. Taste a spoonful to check the seasoning. Serve with shredded mint and lots of fresh lemon.
TIP Smearing 1tbsp harissa paste to the salmon fillets before adding them to this dish would make for an easy and delicious Middle Eastern twist to this dish.
250g salad potatoes (such as Charlotte), cubed or quartered
1 red onion, cut into 8 wedges
1 small garlic bulb, top sliced off
1 small courgette, cut into thick slices
1tbsp olive oil
2 salmon fillets
100g cherry tomatoes, whole
8 flavoursome black olives, torn in half
handful mint, to serve
lemon wedges, to serve
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
Four green lights on the traffic light system, a tasty and healthy alternative to your Saturday night takeaway - just whack it all on one tray and pop it in the oven. Easy!
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
Portugese salt cod fitters with crunchy lime salad
Try these fabulous fritters tonight and you'll wish you found them sooner. Quick, easy and delicious!
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