Serves
2
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 6 baby chat potatoes
- Oil spray
- ¼ cup grated parmesan cheese
- 250g packet frozen Birds Eye Atlantic Salmon - Lemon Pepper
- 2 cups mixed green lettuce leaves
- ½ red capsicum, thinly sliced
- 1 small Lebanese cucumber, sliced
- 1½ tablespoons oil
- 1 tablespoon white wine vinegar
- 1 teaspoon wholegrain mustard
- 2 teaspoons honey
Method
STEP 1Cook potatoes in boiling water for 10-12 minutes or until just tender. Drain and place onto a baking paper lined tray. Gently press down on potatoes with a clean tea towel until lightly crushed.
STEP 2
Spray potatoes with oil and top with parmesan cheese. Add frozen Birds Eye Salmon to the same tray and cook in a preheated oven at 200ºC for 30-35 minutes.
STEP 3
Combine lettuce leaves, capsicum and cucumber, drizzle with combined dressing ingredients. Serve cooked fish with potatoes and salad.
Tips
Use your favourite type of mixed green lettuce leaves. Try snow pea tendrils, rocket or cos.