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Tuesday 23 April 2024 10:22:08 GMT

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a nutritionists crispy potato salmon and leek bake A recipe inspired by a potato side dish mum makes, crushed just boiled potatoes with olive oil, cheese, lots of parsley and spring onion. Topped onto a creamy leek sauce and baked until golden and gorgeous. You will need to serve 2 large portions 565 kcal and 37g protein 500g skin on baby potatoes 2 spring onions Large handful of fresh parsley, chopped 40g smoked cheddar grated 2 skinless salmon fillets, diced (you can sub for any protein you like though, chicken prawns chickpeas) 1 leek 2 garlic cloves, minced Handful of spinach 350ml milk (any you like) 1 heaped tbsp plain flour 1 chicken stock cube 1 tbsp wholegrain mustard 1/4 lemon Preheat the oven to 200c fan. Cut the potatoes in 1/2 or 1/4s. In a large pot of water, add the potatoes fill up with water to cover, season with salt, some rosemary and a few smashed garlic cloves and bring to a simmer. Cool until tender and a knife goes through. As the potatoes cook, In a pan sweat the leek and garlic with a pinch of salt and black pepper until soft. Sprinkle in 1 tbsp flour, mix and start to slowly whisk in the milk until all combined. Bring to a simmer to thicken, add the stock cube, mustard and simmer for a few minutes before adding in a handful of spinach. Mix to wilt then turn off the heat. Finish with some lemon juice. Dice the salmon and fold into the sauce. Tip into a suitable baking dish or bake in the same pan if oven safe. Drain the potatoes, tip into a bowl or back into the pot, add 30g grated cheddar, 1 tbsp olive oil, the chopped spring onions and parsley, salt and pepper. Using a spoon roughly mash leaving nice chunky pieces. Top the salmon mix with the mash. Add the remaining 10g of cheese and bake for 20-25 mins until golden brown. You can finish under the grill the make extra golden and crisp. #dinner #healthyfood #healthyrecipes

a nutritionists crispy potato salmon and leek bake A recipe inspired by a potato side dish mum makes, crushed just boiled potatoes with olive oil, cheese, lots of parsley and spring onion. Topped onto a creamy leek sauce and baked until golden and gorgeous. You will need to serve 2 large portions 565 kcal and 37g protein 500g skin on baby potatoes 2 spring onions Large handful of fresh parsley, chopped 40g smoked cheddar grated 2 skinless salmon fillets, diced (you can sub for any protein you like though, chicken prawns chickpeas) 1 leek 2 garlic cloves, minced Handful of spinach 350ml milk (any you like) 1 heaped tbsp plain flour 1 chicken stock cube 1 tbsp wholegrain mustard 1/4 lemon Preheat the oven to 200c fan. Cut the potatoes in 1/2 or 1/4s. In a large pot of water, add the potatoes fill up with water to cover, season with salt, some rosemary and a few smashed garlic cloves and bring to a simmer. Cool until tender and a knife goes through. As the potatoes cook, In a pan sweat the leek and garlic with a pinch of salt and black pepper until soft. Sprinkle in 1 tbsp flour, mix and start to slowly whisk in the milk until all combined. Bring to a simmer to thicken, add the stock cube, mustard and simmer for a few minutes before adding in a handful of spinach. Mix to wilt then turn off the heat. Finish with some lemon juice. Dice the salmon and fold into the sauce. Tip into a suitable baking dish or bake in the same pan if oven safe. Drain the potatoes, tip into a bowl or back into the pot, add 30g grated cheddar, 1 tbsp olive oil, the chopped spring onions and parsley, salt and pepper. Using a spoon roughly mash leaving nice chunky pieces. Top the salmon mix with the mash. Add the remaining 10g of cheese and bake for 20-25 mins until golden brown. You can finish under the grill the make extra golden and crisp. #dinner #healthyfood #healthyrecipes

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