Creamy Baked Salmon

SERVES 2 // READY IN 20 MINS // 528 CALS

This Creamy Baked Salmon is a simple, elegant meal that’s perfect for a healthy weeknight dinner. With tender salmon fillets, served alongside buttery new potatoes and crisp mange tout, it’s a high-protein, low-carb option that feels indulgent without the fuss. The fresh cucumber and spring onion dressing, made with crème fraîche and a splash of rice wine, adds a light, tangy finish that perfectly complements the rich, baked salmon. Ready in just 20 minutes, it’s an easy, satisfying dish that’s sure to impress.

Creamy Baked Salmon

SERVES 2 // READY IN 20 MINS // 528 CALS

INGREDIENTS
2 skinless salmon fillets, (approx 130g/ 5oz each)
1 tsp olive oil
300g (11oz) new potatoes
120g (4oz) mange tout, (snow peas)
1 x 5cm (2in) cucumber
2 spring (green) onions
4 tbsp creme fraiche
2 tbsp rice wine (or sherry)
2 tsp cider vinegar

DIRECTIONS
STEP 1
Pre-heat the oven to 210C/190C FAN/400F.
Place the salmon fillets on a baking tray. Season with salt and pepper and rub the olive oil over the top. Bake in the oven for 16-18 until just cooked through.

STEP 2
Bring a large saucepan of water to the boil with a pinch of salt.
Halve the new potatoes. Trim the mange tout.
Add the new potatoes to the water and cook for 16 minutes, adding the mange tout (snow peas) for the final 4 minutes.
When cooked, drain and leave to rest in the pan.

STEP 3
Peel and grate the cucumber. Trim and finely chop the spring onion.

STEP 4
In a bowl, combine the grated cucumber, spring onion, creme fraiche, rice wine and cider vinegar. Season with a little salt and pepper. Stir to combine and leave to rest for at least 5 minutes for the flavour to develop.

STEP 5
Arrange the new potatoes and mange tout over two plates. Lightly flake the salmon with a fork and add to the plates. Pour over the creamy dressing and enjoy.

NUTRITIONAL INFO (PER SERVING)
528 CALS // 29G PROTEIN // 32G FAT // 32G CARBS